Peru stuffed with prunes and dried fruits

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  • Onion: 1
  • Lemon: 1
  • Orange: 1
  • Salt: taste.
  • For the filling
  • Meat of pork mince: 600 g
  • Eggs: 2
  • Brandy: 1 Cup
  • Salt: taste.
  • Pepper: taste.
  • Pine nuts: 25 g
  • Sultanas: 50 g
  • Prunes: 250 g
  • Wire colorless: taste.
  • Sauces


Wash and clean the peru and cut the neck and wings. Cock-if the meat with a needle, putting turkey on a alguidar with cold water, temperate, with plenty of salt and citrus cut slices. Leave to stand for approximately 3 hours.

For the filling:

In a bowl, mix the minced meat with eggs, brandy, salt, pepper, pine nuts, sultanas and prunes pitted. Knead everything very well. Introduces the filling earlier in the chat peru and cose-wired lacquer, or wrap in aluminum foil, previously greased with butter, closing it, and bound him with wire to hold better.

Put the turkey on a board and, in turn, have the wings and the neck of the bird, in bits and pieces, the onion is also cut off, and the stuffing, if you prepare for the part. Irrigation with 2 dl of white wine and butter.

Take it to the oven for about 1 hour, until the turkey and stuffing are well baked.

When peru is roasted, pulls back and brush. On the board prepares the sauce, together with 1 liter of water or broth, and the rest white wine.

It takes the heat and leave to simmer and reduce to half.

Serves the turkey, the stuffing around, decorated the taste. For follow-up, suggest-if slices of pineapple, fried and baked potatoes.

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