Ingredients
*Onions. Better if you have french onions (littles ones). If not, 3 or 4 biggers.
*Cinnamon. 4or 5 branches.
*Salt, pepper and olive oil.
Directions
1.
In a casserole, put a bit or oil (better if use olive oil), and fry the turkey's piezes (with salt and pepper) on a low flame till there became crunchy.
2.
Put theirs on a plate and fry the onions at the same casserole (medium flame). The onions will start to "cry" and let go all the sediment.
3.
Put the turkey in the casserole another time, and put strong flame. Insert in to the casserole the cinnamon, the prunes, and cloves.
4.
Get fire with the brandy (flambear) till extinct.
5.
Cover and get low-medium flame till turkey will cook.
6.
Stir the casserole every few minutes, but never with a spoon or similar (turkey and prunes will undone).
7.
Let to rest and enjoy.
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