DINDONNEAU FARCI AUX FRUITS D'HIVER / SAUCE AUX DATTES-MIEL ET CITRON VERT (4 PERS.)

Succulent stuffed turkey roast, designed for a clean slice and a generous spoon of sauce. The stuffing leans into winter fruit for gentle sweetness that keeps the meat tasting bright, not heavy. A light brown jus finished with a touch of cream brings everything together without masking the turkey. In Belgium and northern France, fruit with poultry is a classic winter table tradition, especially around the holidays. What you get : - Stuffed turkey roast (dindonneau) - Winter-fruit stuffing (selection may vary) - Light brown jus, lightly creamed - Cooking juices Portions : - 4 as a main course - Also works for 6 with generous sides (optional) Serve it best : - Heat oven to 180°C. - Place the poultry, covered with aluminum foil or a lid, in the oven for 50 minutes at 180°C in a preheated oven. - Warm the jus gently in a saucepan over low heat, 4–6 min; do not boil. - Rest 10 min, then slice with a sharp knife and nap with jus. - Pair with our Dauphinoise Potatoes or Braised Endives (optional). Pairings : - White Burgundy or Chardonnay: enough body for turkey and creamy jus. - Pinot Noir: soft tannins suit poultry and fruit. - Belgian saison: dry, peppery lift against the stuffing. - Alcohol-free: fresh apple juice, served cool, echoes the winter-fruit notes. Allergens : Milk (cream). Traces possible: gluten, celery, sulphites.