{"id":428,"date":"2009-11-29T11:47:49","date_gmt":"2009-11-29T10:47:49","guid":{"rendered":"http:\/\/foodies.dk\/?p=428"},"modified":"2009-11-29T11:47:49","modified_gmt":"2009-11-29T10:47:49","slug":"kalkun-stuffing-med-chorizo","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=428","title":{"rendered":"Kalkun stuffing med Chorizo"},"content":{"rendered":"

\t\t\t\tI \u00e5r besluttede vi os for at pr\u00f8ve en ny og lidt anderledes stuffing i \u00e5rets Thanksgiving kalkun. \u00a0Vi ville pr\u00f8ve at tilf\u00f8je lidt mere krydderi og smag til den traditionelle kalkun<\/a> som vi efterh\u00e5nden har lavet mange gange.<\/p>\n

Efter lang tids s\u00f8gning p\u00e5 internettet kom vi frem til f\u00f8lgende opskrift, som vi h\u00e5bede ville have en st\u00e6rkere smag, men uden at overd\u00f8ve kalkunen.<\/p>\n

12<\/span> skiver toastbr\u00f8d uden skorpe. Sk\u00e6r i tern p\u00e5 1\u00d71 cm og rist i ovnen til de er lysebrune. Hold croutonerne for sig, s\u00e5 de ikke bliver bl\u00f8de.<\/span><\/p>\n

Hak 1 stort l\u00f8g.<\/span><\/p>\n

Sk\u00e6r 250 gram champignon i skiver.<\/span><\/p>\n

Svits l\u00f8g og champignon og h\u00e6ld i en stor sk\u00e5l.<\/span><\/p>\n

Brun \u00bd kg. hakket kalv og fl\u00e6sk p\u00e5 panden. Tils\u00e6t salt og peber. Kom i sk\u00e5len.<\/span><\/p>\n

Steg 125gr kyllingelever p\u00e5 panden, sk\u00e6r i sm\u00e5 tern og kom op i sk\u00e5len.<\/span><\/p>\n

\u00bd kg mild Chorizo sk\u00e6res i sm\u00e5 tern og kommes op i sk\u00e5len.<\/span><\/p>\n

2 store peberfrugter sk\u00e6res i tynde strimler og komems op i sk\u00e5len.<\/span><\/p>\n

Rens to h\u00e5ndfulde bredbladet persille og hak fint. Put i sk\u00e5len.<\/span><\/p>\n

Hak en h\u00e5ndfuld frisk timian og kom op i sk\u00e5len.<\/span><\/p>\n

1 fed hvidl\u00f8g, revet<\/span><\/p>\n

Salt og peber.<\/span><\/p>\n

Herefter fyldes og steges fuglen som i vores traditionelle opskrift<\/a>, med den undtagelse at fuglen i stedet for blot at blive dryppet med smeltet sm\u00f8r, nu dryppes med en blanding lavet af<\/span><\/p>\n

75gr smelted sm\u00f8r<\/span><\/p>\n

2 Spsk st\u00f8dt spidskommen<\/span><\/p>\n

5 Spsk t\u00f8rret oregano<\/span><\/p>\n

3 Spsk r\u00f8get paprika<\/span><\/p>\n

2 Spsk frisk kv\u00e6rnet peber<\/span><\/p>\n

\u00bddl olivenoile <\/span><\/span><\/p>\n


\n<\/span>\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

I \u00e5r besluttede vi os for at pr\u00f8ve en ny og lidt anderledes stuffing i \u00e5rets Thanksgiving kalkun. \u00a0Vi ville pr\u00f8ve at tilf\u00f8je lidt mere krydderi og smag til den traditionelle kalkun som vi efterh\u00e5nden har lavet mange gange. Efter lang tids s\u00f8gning p\u00e5 internettet kom vi frem til f\u00f8lgende opskrift, som vi h\u00e5bede ville<\/p>\n

Continue Reading<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[101,110,127,165,239,280,328,346,412,415,425,433,434,443,530,540,594,596],"class_list":["post-428","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-champingon","tag-chorizo","tag-croutoner","tag-flsk","tag-hvidlg","tag-kalv","tag-kyllingelever","tag-lg","tag-olivenolie","tag-oregano","tag-paprika","tag-peber","tag-peberfrugt","tag-persille","tag-smr","tag-spidskommen","tag-timian","tag-toastbrd"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-6U","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=428"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/428\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}