Prosciutto And Rye Stuffed Turkey With Prune Preserve Recipe

Ingredients For Prosciutto And Rye Stuffed Turkey With Prune Preserve Recipe

• 250 gram Rock salt
• 250 gram Caster sugar
• 1 Lemon sliced
• 0.5 bunch Fresh thyme
• 3 Fresh bay leaves
• 2 teaspoon Whole black peppercorns
• 8 liter Water
• 5.5 kilogram Whole turkey
• 50 gram Butter melted
• 250 milliliter Massel salt reduced chicken style liquid stock
• 375 milliliter Water, extra
• 2 tablespoon Plain flour
• 125 milliliter Red wine
• 1 tablespoon Extra virgin olive oil
• 1 Large red onion, halved, thinly sliced
• 200 gram Prunes, pitted, chopped
• 80 milliliter Red wine
• 80 milliliter Apple cider vinegar
• 55 gram Brown Sugar, Firmly Packed
• 6 Whole cloves
• 50 gram Butter
• 1 Large brown onion, finely chopped
• 100 gram Prosciutto, finely chopped
• 200 gram Swiss brown mushrooms, finely chopped
• 0.5 cup Fresh Sage Leaves, Finely Chopped
• 1.5 tablespoon Fresh thyme leaves
• 2 Garlic Cloves, Crushed
• 45 gram Roasted hazelnuts, coarsely chopped
• 1 Lemon, rind finely grated, juiced
• 350 gram Fresh light rye breadcrumbs