I have previously on this blog writing about wild pepper. This wonderful good spice that gives food entirely new levels. Absolutely stunning pepper that you just have to love. It’s heat sensitive so for slow cooking is the simply perfect.
You just have to make this turkey! So full of flavor and nice balance between the sweet from the fruit, poultry, and the pepper.
Almond and fruit stuffed turkey with wild pepper
4 kg turkey
100g butter
1 tablespoon crushed wild pepper
salt
filling:
100 ml shelled almonds
50 oz Sultanas
10 dried plums
1 coarsely chopped, peeled apple
Mix the butter with salt and pepper. Stop this in between the skin and the bird.
Mix the filling and put it in the belly of the bird. Close up the hole and tie the thighs. Preheat the oven to 150 c Cover the bird and the mold with aluminum foil. Place in the oven for 4 hours. Remove the foil and carefully scoop the bird. Back into the oven for another 30 minutes at 200 c Let it rest for about 30 minutes before you serve it.
DINNER BANK 
Thank you for all of the wonderful recipes that you post. Your food life is very interesting.
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You are most welcome 🙂 Im very happy to hear you like my blog and recipes 🙂
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mmmm, looks luscious! Glyn
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Thanks 🙂 Actually it was the best turkey I ever had 🙂
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Wild!
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Yepp! The pepper gone wild 😉 If you havent try the wild pepper, please do 😉
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Looks marvelous!
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Thanks 🙂 And it tast even better 🙂
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What are Sultanas?
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Its yellow raisins. 🙂 Very tasty 🙂
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Yum!
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Thanks 🙂
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