In many parts of Spain the centre piece of Christmas dinner is the pavo trufado de Navidad or Christmas turkey stuffed
with truffles. (Mushrooms can be used instead). Recipe for up to 10 people:
First thing is to bone the turkey. It is best to place the bird upside down and cut the skin along the spine. Using your fingers ease away the skin in one piece if possible first on one side then the other. Take the breasts apart, open them up like
a book and flatten them out. Cut into strips and mince. Add the pork, veal and turkey mince into a bowl and mix well. Season with ground pepper and salt, add the truffles, ham and pork belly cut into fine strips on the top of the mix, sprinkle with the brandy and sherry and leave to marinate for around 4 hours.
Remove the sliced truffles and the strips of ham and belly of pork, and reserve. Then fold in the beaten eggs. Spread out the skin of the turkey on a clean surface and lay the fillets on top of it. Spread some of the meat mixture onto the breasts, then put a layer of strips of ham , pork belly , turkey fillets and slices of truffle, repeat until the ingredients are all used up. Sew together the edges of the skin and seal up any holes. Place on a clean muslin cloth, roll and tie up with string.
Put into a large saucepan, together with the carcasses cut in small pieces and cut up vegetables and add some dry sherry. Cover with 3 litres of cold water. Bring to the boil and allow to cook at a gentle simmer for 3 hours. Make sure that it is evenly cooked, then remove the roll and leave it on a dish to drain and cool.
Remove the cloth and place the roll onto a wire rack for few minutes to strain. Wrap the roll in some cling film and put it on a dish, place a chopping board on top, and put it to press in the fridge for 12 hours. Then cut the roll into slices about 1 cm thick.
Serve with stewed apples and plums and decorate with slices of fresh pineapples and orange and with maraschino cherries.
Happy Holiday to all.