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Thanksgiving recipes: the turkey, its stuffing & an original cranberry chutney

In Thanksgiving the turkey is a MUST! This year we have opted for a different filling & a cranberry sauce that will delight everyone 😉

The turkey thanksgiving_recipe_turkey_with_olive_oil_EVOO_4

Clean the turkey well and season it. With a brush, coat with Castillo de Canena Family Reserve Picual extra virgin olive oil.

Put in a tray with some chicken stock and bake in the oven at 180 degrees during 3 hours approx, depending on how bit the turkey is.

Once out of the oven, coat again with Family Reserve Picual EVOO.

thanksgiving_recipe_turkey_stuffing_evooTurkey stuffing

INGREDIENTS: 100g chopped bacon, chopped celery to taste, corn bread in small pieces, Provencal herbs, a chopped onion, walnuts, Oak Smoked Arbequino olive oil… our blue bottle! (Do you know how we smoked the EVOO?)

PREPARATION: Put all the ingredients together in a frying pan. With low heat, keep adding the smoked olive oil until the bacon is browned and the bread is textured. Now just stuff the turkey!

Cranberry chutney thanksgiving_recipe_cranberry_chutney_EVOO

INGREDIENTS: 1 jar of blueberry jam, the juice of 2 oranges, half orange zest, half lime zest, a pinch of ginger zest, fresh cranberries, olive oil Arbequina&Co 01.

PREPARATION: Mix all the ingredients except the olive oil, and put to the fire stirring to mix well. Then add few droplets of olive oil Arbequina&Co 01. Serve with the turkey and enjoy!

 

CHECK OUT THE COMPLETE THANKSGIVING MENU

*A funny animation of the recipe:

 

turkey_thanksgiving_castillo_de_canena

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