Turkey roti stuffed with foie and dates 

Christmas meals don't have to be difficult or heavy. This roti of turkey stuffed with foie and dates in a leek, onion and raisin sauce, you will love it.

Ingredients:

• 2 breasts of turkey (about 600/700gr)
• 100 g of foie
• 18 French onions
• 2 tablespoons currants
• 8 dates (or prunes)
• 2 leeks
• 2 cloves garlic
• 2 tablespoons chopped parsley
• 75 ml brandy
• 1/2 liter of beef broth 
• Extra virgin olive oil
• Salt
• Kitchen twine for bridling 

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Recipe elaboration step by step:

1. Spread the breast, and with a knife cut it on one side without cutting it into two pieces, but in the shape of a book. Open it, season with salt and pepper and put slices of foie and dates without bones, making sure they are very thin so that they do not bulge (you can also use plums). To make them juicy, soak them in water for an hour beforehand so that they hydrate and are not dry.
2. Close the breast in the form of a roll and now tie it with the string so that it does not lose its shape. Try to make a kind of net, turning with the rope on the roll and then on the opposite side forming lozenges.
3. In a casserole, pour 50 ml of olive oil, season the turkey with salt and pepper and brown it. Remove and set aside.
4. In the same oil, add the white part of the leeks cut into julienne strips, the pressed garlic clove and a pinch of salt. Then sauté everything over low heat for 12 minutes.
5. Put the turkey on top of the sauce, pour the brandy, turn up the heat, let the alcohol evaporate and add broth until the breasts are almost covered. Cover the casserole and cook until the turkey is tender, about 20 minutes (depending on the heat and the thickness of the breasts).
6. Next, remove the turkey and pass the sauce through a chinois or grind it with the turmix and return it to the casserole. If you see that it is too thick, like a puree, add a little more broth.
7. Add the raisins and peeled French onions. Boil the sauce over low heat, with the pan covered, until the onions are tender and the sauce is smooth or textured, not too runny, about 15 minutes.
8. Debride or remove the string from the turkey and place it on the carving board. Then, using a very sharp knife, cut fillets about one centimeter thick. 
9. Place the fillets on a nice platter and pour the hot sauce on top and serve.

One of the advantages of this turkey roti stuffed with foie and dates in a sauce of onions and raisins, is that you can leave it prepared in the morning and leave the tray in the oven all day, and when it's time to serve you only have to heat the sauce and pour it on top.

You can also keep it in the refrigerator in an airtight container for up to 3 days or even freeze it! Then, at the moment of serving, you only have to sprinkle it with the sauce and heat it in the oven at 180º c for 5 minutes or until you see that it has the right temperature. If you freeze it, take it out of the freezer the day before serving and let it thaw in the fridge and repeat the above steps.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent gastronomic recommendations for you to discover new destinations, restaurants and wonderful quality products.

With all my love,

Mireia Alum