Holiday meal - turkey ballotine stuffed with trompettes des maures mushroom (Available for pre-order between December 21th and December 30st)


Holiday meal - Turkey ballotine stuffed with black trumpet mushrooms (for 2 people)

For a memorable holiday dinner, there's nothing better than getting together around a good traditional meal with the people we care about. Since turkey is a holiday staple, we offer it in a ballotine with its tasty stuffing which will keep the meat tender and juicy ! For the occasion, we are offering you a package including everything you need to have a festive dinner for two people. You can then adjust the quantity of meals according to the number of guests around the table and add among our products from the holiday exclusive menu.


The box contains : 

  • Burrata, seasoned squash puree, charcuterie vinaigrette, smoked bread chips, sunflower granola and brioche bread,
  • Turkey ballotine stuffed with black trumpet mushrooms,
  • Truffled Parisian-style gnocchi,
  • Grilled vegetables,
  • Foie gras sauce,
  • Green salad, apple dressing.

**Available from decembre 21th until december 30th**


Cooking tip

Turkey ballotine
Keep the ballotine in the sous vide bag
Preheat the oven to 375°F.

Place the squash puree in a bowl. Add burrata and the vinaigrette.
Garnish the mozzarella with capicollo chips and basil sprouts. Serve.

Place the sous vide bag containing the ballotine in a container of hot water of around 60°C (the equivalent of hot tap water) for 15 minutes.

Meanwhile, place the lettuce in a bowl and add the toppings. Wait until the last minute to add the dressing.

Remove the plastic lid from the mashed potatoes, then place the container of mashed potatoes in the oven for 35 minutes.

Place the roasted vegetables on an ovenproof baking sheet. Reheat for 15 minutes.

Take the ballotine out of the bag, cut it into two (2) to four (4) slices and reheat in the oven for about 5 minutes.
*Make sure the stuffing is warm before service, be careful not to overheat the turkey or it will dry out.

Heat the foie gras sauce in a small saucepan over low heat or in the microwave for a few minutes until hot.

When all the ingredients are warm, remove them from the oven and place them in serving dishes on the table. Add marinated shallots to the roasted vegetables and the dressing to the salad.

Hoogan et Beaufort chocolate and burnt pear yule log
If the yule log is frozen let it rest at room temperature for 3 to 4 hours before serving. If the dessert is not frozen, 15 minutes will be enough.

Ingredients and allergens

Burrata, squash purée (squash, white balsamic vinegar, butter, Gorria pepper, salt), vinaigrette (oil, white balsamic vinegar, black garlic, salt, honey), capicollo, basil sprouts

Ballotine: turkey, stuffing (turkey thighs, black trumpet mushrooms, cream, bacon, eggs, salt),

Truffled mashed potatoes: potato, milk, cream, butter, truffle paste, salt

Foie gras sauce: foie gras, reduced meat juice (veal bone, carrot, onion, brandy, garlic, white wine vinegar, butter, burnt pepper)

Vegetables: Nantes carrot, leek, King mushroom

Marinated shallots: shallots, pickled mustard seeds, vinegar, sugar, salt

Green salad: lettuce, radish, smoked bread chips, vinaigrette (oil, charred pepper paste, white balsamic vinegar, honey, salt)

Yule log: sugar, milk chocolate, chocolate 66%, cream, charred pear, cream, praliné, feuilletine, butter, cocoa, gelatin, pectin, fleur de sel

Additional information

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 2 to 4
Condition :