Quantities are based on a turkey weighing 3-4 kg Clean the turkey liver, cut into fine cubes. Peel the garlic and chop or press it. Mix everything with the herbs, the cognac and 1 tbsp. olive oil and let it sit for 1 hour. Sauté briefly in 1 tbsp. olive oil.
Fry the onion in the remaining olive oil until translucent. Mix with the minced meat.
Rinse the anchovy fillets, crush them with a fork, chop the olives. Soak the white bread, squeeze well and chop.
Combine everything up to now in a baking bowl, season with salt and pepper and add the eggs to make a solid mixture.
Fill into the turkey and sew the opening well.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!