Roast turkey with chorizo-almond stuffing and vegetable couscous

Name: Roast turkey with chorizo-almond stuffing and vegetable couscous
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 100 g Chorizo (Spanish pepper sausage); 3 red onions; 6 tablespoons (approx. 75 g) Almond kernels (with skin); 2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, sweet paprika; 1 collar flat leaf parsley; 1 (approx. 1 kg; if necessary, have the butcher trigger it) Triggered turkey leg with skin; 2 TABLESPOONS Oil; 1 TEASPOON Coriander seeds; 1 TEASPOON black peppercorns; 2 Garlic cloves; 350 g Carrots; 150 g dried soft dates (without stone); 1 Bay leaf; 1⁄4 l Orange juice; 75 g Couscous (instant); 7-10 Tbsp Kitchen yarn

AUTHOR
Zackary Austin

DIFFICULTY
not easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

100 g Chorizo (Spanish pepper sausage)
3 red onions
6 tablespoons (approx. 75 g) Almond kernels (with skin)
2 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, sweet paprika
1 collar flat leaf parsley
1 (approx. 1 kg; if necessary, have the butcher trigger it) Triggered turkey leg with skin
2 TABLESPOONS Oil
1 TEASPOON Coriander seeds
1 TEASPOON black peppercorns
2 Garlic cloves
350 g Carrots
150 g dried soft dates (without stone)
1 Bay leaf
1⁄4 l Orange juice
75 g Couscous (instant)
7-10 Tbsp Kitchen yarn

Directions

1
For the filling, remove the skin from the chorizo and dice the sausage. Peel 2 onions and dice finely. Coarsely chop 2 tablespoons of almonds. Heat a pot without fat. Fry the chorizo for about 3 minutes.
2
Add onions and steam for 8-10 minutes. After about 3 minutes add chopped almonds. Add vinegar and simmer for 1-2 minutes. Season to taste with a little salt and pepper. Wash parsley, shake dry, remove leaves and chop finely.
3
Approx. 1⁄3 Mix the parsley with the chorizo mix.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash meat, pat dry and lay flat on the work surface. Spread the filling over the meat, roll up the meat and tie up with kitchen string.
5
Rub all around with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown the rolled roast thoroughly all around. Then roast in a hot oven for about 1 1⁄2 for 2 hours.
6
For the couscous, roast coriander seeds and peppercorns in a pan without fat for 1-2 minutes. Remove and crush finely in a mortar. Peel and finely dice the remaining onion and garlic. Peel, wash and thinly slice the carrots.
7
Coarsely chop the dates and 4 tablespoons of almonds.
8
Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic for about 3 minutes. Fry carrots, dates, almonds, bay leaf, ground spice powder and 1⁄2 tsp. paprika briefly until fragrant. Deglaze with orange juice, bring to the boil and simmer for 10-12 minutes at low heat.
9
Season to taste with salt and pepper.
10
Boil 150 ml water with 1⁄4 TL salt in a pot. Stir in the couscous, remove from the heat and let it swell in a closed pot for about 5 minutes. Loosen up with a fork. Mix the couscous and the rest of the parsley loosely with the carrot vegetables.
11
Remove the roast and cut it open. Dissolve the gravy with a little hot water and stir into the couscous. Serve everything.