Galantina de Pavo (Tolima Turkey Galantine)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
195 minutes
Number of servings
12
Difficulty
Medium
Ingredients
1
piece(s) large turkey
500
gr pork, finely ground
500
gr beef, finely ground
4
piece(s) eggs, beaten
2
piece(s) eggs, hard-boiled, cut into quarters
250
gr butter
250
gr pork bacon rind, finely chopped
4
piece(s) calados (toasted bread), grated
1/2
cup(s) chopped capers, drained
250
gr white onion, finely chopped
1
piece(s) bell pepper, finely chopped
1
tbsp mustard
4
piece(s) packets unflavored gelatin, dissolved in one cup cold water
salt and
Directions
- Pluck turkey (without wetting), cut through tail, clean of viscera and debone meticulously, also removing meat (taking great care not to cut the skin).
- Separate meat from bones and grind raw, mix with other meats and rest of ingredients except hard-boiled eggs.
- Knead everything well and begin stuffing skin, placing hard-boiled eggs scattered throughout.
- Once stuffed (maintaining natural shape), sew with cross stitch.
- Place in thread bag, tightening well and tying ends.
- Cook in pot with water for 3 hours, not letting it dry, adding hot water if necessary.
- Remove, retighten ends and press in bag for 2 hours (to drain any water it may have).
- Remove from bag, coat with butter, place in preheated oven at high temperature for 15 minutes to brown skin.
- Serve in slices, cold or warm.