- 7 oz turkey breast
- 3 ½ oz pork meat
- 5 oz veal meat
- 5 oz beef meat
- 5 oz white bread
- 7 oz white wine
- 1 ¾ oz onion
- ⅝ lb heavy cream
- 1 sprig rosemary
- 2 leaves of bay leaves
- 2 tablespoons Brandy
- salt and pepper to taste
- 2 cloves of garlic
- thyme to taste
To a sautepan, add the white wine, sliced onion, rosemary, a couple thyme leaves, and peeled garlic cloves. Place on the heat and cook until reduced by half. Filter and let cool.
Pour chilled cream on roughly cubed white bread.
Carefully clean the meat, remvoing any small bones or gristle, and cut into small pieces.
In the meantime, place the jar of the blender you plan to use to chop the meat in the freezer for at least 30 minutes.
Squeeze the cream soaked bread, then place it in the chilled blender jar with the meat. Blend until you have a smooth, uniform mixture.
Add the wine reduction to the meat and stir. Adjust the consistency: it should be soft and uniform, but not liquid. If needed, add more cream. Adjust the flavor with a pinch of salt and a grinding of pepper.
The stuffing must not be heated to avoid losing the binding power of the albumin in the turkey meat. This stuffing is used for terrines or stuffing meats in general.