Step 1

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.

Step 2

Pour chilled cream on roughly cubed white bread.

Step 3

Carefully clean the meat, remvoing any small bones or gristle, and cut into small pieces.

Step 4

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.

Step 5

Squeeze the cream soaked bread, then place it in the chilled blender jar with the meat. Blend until you have a smooth, uniform mixture. 

Step 6

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.

Step 7

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.