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Ingredients
Roast Stuffed Turkey
- For the stuffing
- 2 Tbsps vegetable oil
- 1 tsp freshly grated ginger
- 2 Lemongrass (Hard parts removed, finely chopped)
- 1 onion (peeled and chopped)
- 3 garlic cloves (peeled and chopped)
- 1 red chili pepper (Seeded and finely chopped)
- 175 grams fresh Wheat bread
- 1 small Mango (Peeled, pitted and chopped)
- 2 tsps freshly chopped cilantro
- salt
- freshly ground peppers
- 1 egg
- 2 Tbsps lemon juice
Preheat the oven to 190°C (approximately 375°F).
For the stuffing: Heat the oil in a pan and saute the ginger and lemongrass for 2 minutes. Add onion, garlic and chile and cook until the onion is soft, about 5 minutes. Remove from heat and mix with the other stuffing ingredients. Loosely spoon the stuffing into the neck cavity cover with the skin and sew or use turkey skewers to close. Shape the remaining stuffing into balls.
Place the half bunch of cilantro with lemon wedges into the abdominal cavity of the turkey.
Weigh the turkey and allow 15 minutes of roasting time per pound. Place the turkey, breast-side down in a greased roasting pan and roast for the calculated time. Bake the balls of stuffing alongside the turkey until cooked through, about 20 minutes.Turn the turkey breast-side up 30 minutes before end of cooking. Poke the turkey in between the drumstick and thigh and if the juices run clear the turkey is done.
Remove the finished turkey, put on a platter, tent with foil and let stand 15 minutes before carving.
(Percentage of daily recommendation)
| Calorie | 836 cal. | (40 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |