Roast Turkey with Sausage Stuffing

Average: 0 (0 votes)
(0 votes)
Roast Turkey with Sausage Stuffing
share Share
bookmark_border Copy URL
2 h. 30 min.


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

Preparation steps


For the stuffing: Peel the onion and cut into small cubes. Rinse the celery and cut into small cubes. Melt the butter in a large frying pan and sauté the onion and celery over low heat for 5 minutes. Add the sausage and cook for 3-4 minutes, stirring. Rinse the herbs, shake dry and chop. Stir into the vegetables and season with salt and pepper. Stir in the bread and broth.


For the turkey: Rinse the turkey and season with salt and pepper. Fill with the stuffing then truss. Preheat the oven to 175°C (approximately 350°F). Melt the butter in a large roasting pan over high heat and sear the turkey on all sides. Place on the breast and transfer to the oven to roast for around 2 hours, basting occasionally. Wrap the turkey in aluminum foil and let rest briefly.


For the pan sauce: Remove any excess fat from the pan juices. Deglaze with wine then add the broth. Strain through a fine-mesh sieve into a clean saucepan. Bring to a boil then cook until reduced by half. Gradually stir in the cream and reduce to about 1/4 liter (approximately 1 cup). Season with salt and pepper. Arrange the turkey on a serving platter along with the fruit. Serve with the pan sauce.