Roast Stuffed Turkey

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Roast Stuffed Turkey
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
794
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie794 kcal(38 %)
Protein20.56 g(21 %)
Fat64.17 g(55 %)
Carbohydrates29.88 g(20 %)
Sugar added0 g(0 %)
Roughage1.62 g(5 %)
Vitamin A507.98 mg(63,498 %)
Vitamin D0.74 μg(4 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.41 mg(37 %)
Niacin9.06 mg(76 %)
Vitamin B₆0.32 mg(23 %)
Folate42.21 μg(14 %)
Pantothenic acid0.82 mg(14 %)
Biotin2.04 μg(5 %)
Vitamin B₁₂0.89 μg(30 %)
Vitamin C21.04 mg(22 %)
Potassium479.98 mg(12 %)
Calcium239.5 mg(24 %)
Magnesium46.77 mg(16 %)
Iron3.38 mg(23 %)
Iodine8.87 μg(4 %)
Zinc2.3 mg(29 %)
Saturated fatty acids33.71 g
Cholesterol188.99 mg

Ingredients

for
8
Ingredients
1 Turkey (3.5 Kg)
salt
freshly ground peppers
For the stuffing
2 stalks Celery
1 onion
75 grams butter
200 grams Sausage meat
1 bunch parsley
4 sprigs thyme
3 sprigs Sage
salt
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
Fruit (such as grapes, small apples and pears)
Lettuce (for garnish)
How healthy are the main ingredients?
Whipped creamCeleryparsleythymeSageTurkey

Preparation steps

1.

Peel onion and rinse celery. Cut the vegetables into small cubes. Lather butter in a pan and cook onion and celery at low heat for about 5 minutes. Add sausage and cook everything for another 3-4 minutes while stirring. Rinse the herbs, shake dry and chop. Stir among the vegetables. Season everything with salt and pepper. Add croutons and gradually stir in broth and vegetable mixture. Stuffing should be wet, but not liquid; you may not use all the croutons. Rinse the turkey. Rub outside and inside with salt and pepper and fill with the bread mixture. Secure with kitchen twine and truss. Preheat oven to 175°C (approximately 350°F). Heat the clarified butter in a large roasting pan on the stove. Cook the turkey over high heat on all sides, then put on the chest, slide on the lowest rack of the oven and cook for approximately 2 hours.

2.

Every now and then baste with gravy. Wrap the finished turkey in aluminum foil and let stand briefly.

3.

Strain grease from the meat juices, put back on the heat and deglaze the pan with wine. Pour in chicken broth then decant through a fine sieve into a pot. Reduce by half over high heat, gradually cream and reduce again to about 1/4 liter (approximately 1 cup). Season with salt and pepper. To serve, arrange decoratively on a plate with lettuce leaves and with different fruits (grapes, small apples and pears).

4.

Serve with mashed potatoes and cranberries.

5.

Cook 2 packages mashed potatoes according to package directions.

6.

Open 1 large can of cranberries.