Roast Turkey with Sausage Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 13.02 g | (13 %) | ||
| Fat | 63.12 g | (54 %) | ||
| Carbohydrates | 29.88 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.62 g | (5 %) |
| Vitamin A | 506.85 mg | (63,356 %) | ||
| Vitamin D | 0.65 μg | (3 %) | ||
| Vitamin E | 1.48 mg | (12 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 4.97 mg | (41 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 39.94 μg | (13 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 2.04 μg | (5 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 21.04 mg | (22 %) | ||
| Potassium | 412.23 mg | (10 %) | ||
| Calcium | 235.53 mg | (24 %) | ||
| Magnesium | 39.12 mg | (13 %) | ||
| Iron | 3.16 mg | (21 %) | ||
| Iodine | 8.87 μg | (4 %) | ||
| Zinc | 1.65 mg | (21 %) | ||
| Saturated fatty acids | 33.4 g | |||
| Cholesterol | 165.18 mg |
Ingredients
- For the filling
- 2 stalks Celery
- 1 onion
- 75 grams butter
- 200 grams Sausage meat
- 1 bunch parsley
- 4 sprigs thyme
- 3 sprigs Sage
- salt
- 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)
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.
