Dindonneau aux Cèpes (Young Turkey with Cèpes)

Ingredients

• 1 dindonneau (young turkey)
• 400 grammes veal
• 400 grammes fresh fat pork
• 150 grammes breadcrumb
• 500 grammes cèpe stalks prepared as Duxelles
• 15 grammes salt
• pepper
• nutmeg
• 600 grammes belly bacon
• butter
• 1 kilo small cèpes
• braising stock

Instructions

1. Make a forcemeat of 400 grammes of veal, as much fresh fat pork, 150 grammes of soaked and squeezed breadcrumb, 500 grammes of cèpe stalks prepared as Duxelles, and 15 grammes of salt with pepper and nutmeg.
2. Fill the turkey poult with this forcemeat.
3. Braise the bird three-quarters through, then change it to another utensil.
4. Surround it with 600 grammes of belly bacon cut in large dice, blanched and tossed in butter, and a kilo of small closed cèpes, quickly tossed.
5. Cover with the braising stock, skimmed of fat and strained.
6. Complete the cooking in a well-closed braising pan.
7. Dish the bird with the garnish around it, or serve the garnish separately.