Turkey Stuffed With Brussels Sprouts

Preparation:

Preparation: Clean the Brussels sprouts, level them at the base and cut them with a small cut. Plunge them into plenty of boiling salted water and boil them for about 15 minutes with the pot uncovered. When cooked, drain them and cut them in half. Collect them in a bowl, add the minced cooked ham, salt and pepper. Mix and stuff the turkey with the mixture. Sew the opening. Cover the breast with the lard which must be cut into very thin slices, secure them with several turns of white kitchen string. Salt and pepper. Brush a pan with plenty of oil, place the turkey on it and cook in a preheated oven at 180 degrees for an hour and a half. Check the cooking and moisten it from time to time with its sauce. When there is half an hour left to go, remove the slices of lard and cook again in the oven for 30 minutes so that the meat takes on a uniformly golden colour. Remove and leave to rest for 10 minutes. Arrange the turkey on a hot serving plate and serve with a side of potatoes. Accompanying wines: Trento Cabernet DOC, Chianti Classico DOCG, Solopaca Rosso “Superiore” DOC.