Roast Turkey with Cranberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,025 cal. | (49 %) | ||
| Protein | 105 g | (107 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 65.5 mg | (546 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,427 mg | (36 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 838 mg | |||
| Cholesterol | 458 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 young Turkey (about 3-3.5 kg)
- 250 grams Veal shank
- 250 grams Pork
- 2 onions
- 1 handful parsley
- 125 grams butter
- 2 White rolls
- 150 milliliters milk (for soaking)
- 50 grams ground Hazelnuts
- 2 eggs
- salt
- freshly ground peppers
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 1 tsp dried Cranberry
- 1 tsp Coriander
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Rinse turkey and pat dry. Combine veal and pork and turn twice through the fine slice of a meat grinder. Peel onions, rinse parsley and shake dry, then chop both and sauté until onions are translucent in about 40 grams (approximately 1 1/2 ounces) of butter. Remove from heat and allow to cool. Soak bread in warm milk for about 10 minutes. Then squeeze, pick apart into pieces, and knead together with onion parsley mixture, the ground meat, hazelnuts and eggs and season with salt, pepper and marjoram.
Place stuffing mixture into turkey and close the opening. Cook turkey for 2-2.5 hours in a preheated oven on bottom rack; during cooking occasionally sprinkle turkey with remaining melted butter and, if necessary pour in some water. Initially, loosely cover with aluminum foil and remove foil in the last 45 minutes of cooking to brown.
Crush thyme with cranberries and coriander in a mortar, add to the rest of butter, season with salt, pepper and use it to baste turkey during the last 20 minutes.
Remove from oven and serve with the stuffing.
Serve as desired with sausages, mushrooms, sauce and vegetables.
