Roast Stuffed Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 794 cal. | (38 %) | ||
| Protein | 20.56 g | (21 %) | ||
| Fat | 64.17 g | (55 %) | ||
| Carbohydrates | 29.88 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.62 g | (5 %) |
| Vitamin A | 507.98 mg | (63,498 %) | ||
| Vitamin D | 0.74 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 9.06 mg | (76 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 42.21 μg | (14 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 2.04 μg | (5 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 21.04 mg | (22 %) | ||
| Potassium | 479.98 mg | (12 %) | ||
| Calcium | 239.5 mg | (24 %) | ||
| Magnesium | 46.77 mg | (16 %) | ||
| Iron | 3.38 mg | (23 %) | ||
| Iodine | 8.87 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 33.71 g | |||
| Cholesterol | 188.99 mg |
Ingredients
- 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 Tbsps 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)
Preparation steps
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.
Every now and then baste with gravy. Wrap the finished turkey in aluminum foil and let stand briefly.
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).
Serve with mashed potatoes and cranberries.
Cook 2 packages mashed potatoes according to package directions.
Open 1 large can of cranberries.
