Roast Turkey with Sausage Filling

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Roast Turkey with Sausage Filling
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2 h. 30 min.

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie755 kcal(36 %)
Protein13.02 g(13 %)
Fat63.12 g(54 %)
Carbohydrates29.88 g(20 %)
Sugar added0 g(0 %)
Roughage1.62 g(5 %)
Vitamin A506.85 mg(63,356 %)
Vitamin D0.65 μg(3 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.34 mg(31 %)
Niacin4.97 mg(41 %)
Vitamin B₆0.15 mg(11 %)
Folate39.94 μg(13 %)
Pantothenic acid0.55 mg(9 %)
Biotin2.04 μg(5 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C21.04 mg(22 %)
Potassium412.23 mg(10 %)
Calcium235.53 mg(24 %)
Magnesium39.12 mg(13 %)
Iron3.16 mg(21 %)
Iodine8.87 μg(4 %)
Zinc1.65 mg(21 %)
Saturated fatty acids33.4 g
Cholesterol165.18 mg


For the turkey
Turkey (3.5 kg) (approximately 8 pounds)
freshly ground peppers
For the filling
2 stalks Celery
1 onion
75 grams butter
200 grams Sausage meat
1 bunch parsley
4 sprigs thyme
3 sprigs Sage
freshly ground peppers
200 milliliters Chicken broth
400 grams bread dumpling (or breadcrumbs)
3 Tbsps clarified butter
250 milliliters chicken stock
100 milliliters dry white wine
200 milliliters Whipped cream
nuts and Fruit (such as grapes, walnuts, small apples and pears)
Lettuce (for decoration)
How healthy are the main ingredients?
Whipped creamCeleryparsleythymeSageTurkey

Preparation steps


For the filling: Peel the onion and dice. Rinse the celery and dice. Melt the butter in a pan and sweat the onion and celery for about 5 minutes, until tender. Add the meat and cook for 3-4 minutes, stirring. Rinse the herbs, shake dry and chop. Stir in the herbs and season with salt and pepper. Stir in the broth and enough croutons to soak up the excess liquid.


For the turkey: Rinse the turkey, season inside and out with salt and pepper and then stuff with the filling. Truss with butcher's twine. Preheat the oven to 175°C (approximately 350°F). Melt the butter in a large roasting pan and sear the turkey on all sides. Place breast-side down and slide into the oven. Roast for around 2 hours, basting occasionally. Wrap the turkey in foil and let rest briefly.


For the pan sauce: Remove the excess fat from the pan drippings and then place the pan on the stove. Deglaze with the wine, scraping up any browned bits. Add the chicken broth then strain through a fine-mesh sieve into a clean saucepan. Cook until reduced by 1/2 the original volume. Gradually stir in the cream and reduce until around 1/4 liter (approximately 1 cup). Season with salt and pepper.


To serve, arrange the lettuce on a large platter, place the turkey on the platter and decorate with nuts and fruit. Pour the sauce into a serving vessel.


Serve with mashed potatoes and cranberry sauce, if desired.