Roast Turkey with Cranberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 9.65 g | (10 %) | ||
| Fat | 13.31 g | (11 %) | ||
| Carbohydrates | 34.57 g | (23 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 2.97 g | (10 %) |
| Vitamin A | 103.01 mg | (12,876 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.93 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 4.75 mg | (40 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 54.14 μg | (18 %) | ||
| Pantothenic acid | 0.62 mg | (10 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.38 μg | (13 %) | ||
| Vitamin C | 15.29 mg | (16 %) | ||
| Potassium | 310.07 mg | (8 %) | ||
| Calcium | 147.59 mg | (15 %) | ||
| Magnesium | 31.13 mg | (10 %) | ||
| Iron | 1.86 mg | (12 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 5.22 g | |||
| Cholesterol | 50.95 mg |
Ingredients
Preparation steps
Cut the corn bread into small cubes. Peel the onions, rinse the celery and cut both into small cubes, along with the bacon or ham. Heat the butter in a frying pan and sauté the onion, celery and diced bacon or ham. Remove from heat and let cool.
Preheat the oven to 200°C (approximately 400°F).
Rinse the herbs, pat dry, chop the leaves and mix with the corn bread and the vegetables cooked with the bacon or ham. Add 250 ml (approximately 1 cup) of broth, mix everything together loosely and season with salt and pepper. Let stand for 10 minutes.
Rinse the turkey under cold water, pat dry and season with salt inside and out. Fill with the cornbread mixture. Place in a greased roasting pan and bake in preheated oven on the lowest shelf for 45 minutes. Baste with melted butter and cook another 3-3 1/2 hours at 160°C (approximately 325°F). Remove the turkey from the roasting pan and keep warm. Pour the meat juices from the roasting pan into a pot on the stove with the remaining broth. Simmer and strain through a sieve into a new pot. Mix the starch with a little cold water and pour into the pot. Boil the sauce again until it has thickened and season with salt and pepper.
Rinse the cranberries and drain. Pour the red wine into a pan, add the cranberries and bring to a boil. Season with sugar and let simmer a bit. Serve in bowls.
