Ingredients:
- Turkey
- Soaked chickpeas
- Potatoes
- Veal
- Bacon
- Celery
- Onion black sausage
- Salt
For the BALLS
- Bread crumbs
- Lean pork
- Veal
- Bird liver
- Longaniza – White
- Blood
- Eggs
- Parsley
- Pinions
- Garlic and salt
Preparation:
- In a pot, cook the chickpeas, the meat and the celery. In a container, place the bread crumbs with a pinch of salt, add the blood and mix everything well.
- Then the other ingredients are added and everything is kneaded well. Portions of this mass are taken and shaped into “balls”.
- Add the meat and chickpeas, the other ingredients and the balls to the pot that we have put to boil, letting them cook until everything is just right.
This food is typical at Christmas. The custom years ago was to kill the turkey and the blood was reserved to make the meatballs. At Christmas Eve dinner they roasted turkey and shake cod. On Christmas day the stew was made and served like this:
First course, with part of the broth, a covered soup was made.
Second course, the balls with a little broth.
Third course, The meat, the chickpeas and the potatoes.
