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Ingredients
Roast Turkey with Cranberry Sauce and Sweet Potato Puree
- For the turkey
- 1 male Turkey (4 kg, or 9 pounds, with giblets)
- salt
- peppers
- 1 onion
- 1 lemon
- 3 Tbsps freshly chopped parsley
- 2 onions
- 4 Tbsps clarified butter
- 6 slices white bread
- 100 milliliters milk
- 2 eggs
- 1 Tbsp Sage (finely chopped)
- 1 tsp Curry powder
- 750 milliliters chicken stock
- For the puree
- 600 grams Sweet potato (cooked)
- 2 Tbsps butter
- 200 milliliters lukewarm milk
- Nutmeg (freshly grated)
- Also
- 1 Tbsp cornstarch
For the turkey, cut bread into small cubes. Peel onion, rinse celery and cut both into small cubes. Saute in a frying pan in butter. Remove from heat and cool.
Preheat oven to 200°C (approximately 400°F).
Rinse herbs, pat dry, chop leaves and mix with bread cubes and vegetables. Pour in 250 ml (approximately 1 cup) broth, mix together, season with salt and pepper and let stand for 10 minutes. Rinse turkey, pat dry and season with salt inside and out. Fill with stuffing mixture. Place in a greased roasting pan and bake in oven on lowest rack for 45 minutes. Baste with melted butter and cook for another 4 hours at 150°C (approximately 300°F).
For the puree, drain potatoes, let excess moisture evaporate and mash with a potato masher. Add butter and milk and continue mashing until smooth. Season with salt, pepper and nutmeg.
Remove turkey from roasting pan, keep warm and mix meat juices from roasting pan with remaining broth. Strain through a sieve into a pot and simmer. Mix cornstarch with a little cold water and pour into pot. Boil, thicken and season. Arrange turkey on a plate, garnish with orange slices if desired and serve with sweet potato puree and cranberry sauce if desired.
(Percentage of daily recommendation)
| Calorie | 1,074 cal. | (51 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |