Complete Turkey Dinner

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Complete Turkey Dinner
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3 h. 15 min.


For the turkey
1 Turkey (about 3.5 kg)
freshly ground peppers
For the filling
2 pieces Celery
1 onion
75 grams butter
200 grams Sausage meat
1 bunch parsley
4 sprigs thyme
3 sprigs Sage
freshly ground peppers
200 milliliters Chicken broth
400 grams bread dumpling
3 tablespoons clarified butter
250 milliliters chicken stock
100 milliliters dry white wine
200 milliliters Whipped cream
For the raisin and nut balls
500 grams mealy potatoes
2 egg yolks
2 tablespoons butter
Nutmeg (ground)
2 eggs
3 tablespoons Pastry flour
75 grams Walnut (finely chopped)
75 grams almonds (finely chopped)
2 tablespoons raisins (chopped)
vegetable oil (for baking)
For the baked potatoes
1 kilogram potatoes (peeled and quartered)
50 grams brown sugar
4 tablespoons vegetable oil
1 teaspoon Chili powder
1 teaspoon freshly ground peppers
1 teaspoon parsley (dried and ground)
For the glazed vegetables
2 Rutabaga
4 carrots
4 red onions
2 stalks Leeks
50 grams brown sugar
200 milliliters Vegetable broth
2 tablespoons vegetable oil
1 teaspoon parsley (dried and ground)
For the cranberry sauce
500 grams fresh Cranberry
liter water
1 splash lemon juice
150 grams brown sugar
Organic orange (zest)
1 generous pinch Ground clove
How healthy are the main ingredients?
potatopotatoCranberryLeekWhipped creamsugar

Preparation steps


For the filling: Peel onion and rinse celery. Cut vegetables into small cubes. Melt butter in a pan and fry onion and celery over low heat for about 5 minutes. Cook meat another 3-4 minutes. Rinse herbs, shake dry and chop and stir into mixture. Season with salt and pepper. Add croutons and gradually stir in broth. It should be wet, but not liquid. You may not need to use the whole quantity of croutons.

For the turkey: Rinse turkey and pat dry. Rub outside and inside with salt and pepper and fill with filling mixture. Sew opening with kitchen string. Preheat oven to 175°C (approximately 350°F). Heat the clarified butter in a large roasting pan on the stove. Fry turkey over high heat on all sides, pour in chicken stock and place in preheated oven. Cook for about 2.5 hours with the breast side up on the bottom rail of the oven.


Throughout cooking, baste with gravy. Wrap finished turkey in aluminum foil and let stand briefly.


Degrease meat juices and place into a saucepan. Put on the stove, add wine and reduce by half over high heat. Gradually pour in cream and let reduce again to about 1/4 liters (approximately 1 cup), with salt and pepper and serve in a sauce boat. Serve with the following supplements:


For the raisin and nut balls: Peel and cook potatoes and while still hot press through a potato ricer. Mix with 2 egg yolks and butter and season with salt, pepper and nutmeg. Create small dumplings, dust with flour and apply beaten egg, then roll one half of the dumplings in the walnut-raisin mixture, roll the other half in the almonds. Cook in hot oil until golden brown.


For the baked potatoes: Cook potatoes covered over medium heat in salted water for 10 minutes. Drain potatoes and cool slightly. Combine with all remaining ingredients together except salt and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Bake until they have acquired a golden brown color. Season with salt and serve.


For the glazed vegetables: Rinse vegetables and cut into large pieces, fry in hot oil with sugar and deglaze with vegetable broth. Cover and let simmer for about 30 minutes until vegetables are soft. Remove lid and let boil down completely while stirring the liquid. Arrange glazed vegetables on a plate.


For the cranberry sauce: Caramelize sugar in a pan, add cranberries and deglaze with water and let simmer for about 10 minutes. Season with lemon juice, orange zest and cloves. Serve in a sauce boat.