Roast Turkey with Fruit and Cornmeal Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 13.18 g | (13 %) | ||
| Fat | 25.84 g | (22 %) | ||
| Carbohydrates | 69.62 g | (46 %) | ||
| Sugar added | 2.16 g | (9 %) | ||
| Roughage | 6.26 g | (21 %) |
| Vitamin A | 91.37 mg | (11,421 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.87 mg | (7 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 4.33 mg | (36 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 31.93 μg | (11 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 1.65 μg | (4 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 8.75 mg | (9 %) | ||
| Potassium | 276.28 mg | (7 %) | ||
| Calcium | 70.22 mg | (7 %) | ||
| Magnesium | 37.91 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2.75 μg | (1 %) | ||
| Zinc | 1.14 mg | (14 %) | ||
| Saturated fatty acids | 7.99 g | |||
| Cholesterol | 44.79 mg |
Ingredients
- Ingredients
- 1 Turkey (of about 6 kg)
- 1 lemon
- salt
- peppers
- 2 onions
- 100 grams pecans or Walnut
- 150 grams Date
- 1 ½ Tbsps butter
- 60 grams Bacon
- 600 milliliters Vegetable broth (jarred)
- 350 grams Cornmeal
- 2 generous pinches allspice
- 2 generous pinches cloves
- 2 generous pinches Nutmeg
- 280 grams Corn kernel (canned)
- 100 grams Sour cream
- 2 Tbsps vegetable oil
- 3 tsps honey
- 100 grams Whipped cream
- 3 tsps breadcrumbs
- 3 tsps grated Pecan
Preparation steps
Risne the turkey inside and out and dry. Rub the turkey with half of the lemon juice and season with salt and pepper. Peel the onions and chop finely and coarsely chop the nuts. Halve the dates lengthwise, remove the pits and thinly slice crosswise.
Preheat the oven to 200°C (approximately 400°F). Cut the bacon into cubes. Heat the butter in a skillet and saute the bacon and onion until the onion is translucent. Stir in the nuts. Pour in the broth and stir in the cornmeal. Add the spices, the corn and its liquid and boil, stirring until the mixture thickens. Remove from the heat and stir in the dates and creme fraiche and season with salt and pepper. Cool to room temperature. Spoon into the cavity of the turkey and sew the opening closed. Brush the turkey with oil and wrap in extra thick aluminum foil. Put the turkey in a roasting pan, insert a meat thermometer and roast 1 hour. Reduce the oven temperature to 180°C (approximately 350°F) and roast until the meat thermometer registers 80°C (approximately 185°F) in the thigh, 1 1/2 hours.
Remove the foil. In a small bowl, mix the remaining lemon juice with honey and brush over the turkey. Roast 30 minutes until the skin is crispy.
Remove the turkey to a platter. Stir a little water into the pan and scrape up any browned bits. Transfer to a saucepan and bring to a boil along with the cream, breadcrumbs and nuts. Serve the sauce alongside the turkey and stuffing.
