Roast Turkey with Stuffed Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,123 cal. | (53 %) | ||
| Protein | 108 g | (110 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 65.6 mg | (547 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,899 mg | (47 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 893 mg | |||
| Cholesterol | 394 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the turkey
- 1 Turkey (ready to cook, about 2-3 kg or approximately 5-6 lbs)
- For the filling
- 2 Tbsps vegetable oil
- 1 tsp freshly grated ginger
- 2 sprigs finely chopped Lemongrass
- 1 onion
- 3 garlic cloves
- 1 red chili pepper
- 175 grams breadcrumbs
- 100 grams minced Mangoes
- 2 tsps minced cilantro
- salt
- fresh cracked peppers
- 1 egg
- 2 Tbsps lemon juice
- For the stuffed oranges
- 10 small Oranges
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 250 grams Chorizo (thinly sliced)
- 250 grams diced cooked ham
- 75 grams cooked, chopped Chestnuts
- 2 Tbsps freshly chopped parsley
- Orange peel (for garnish)
Preparation steps
Preheat the oven to 190°C (approximately 375°F). For the filling, heat the oil in a pan and sauté the ginger and lemongrass for 2 minutes. Peel onion and garlic, finely chop and add to the pan. Rinse chile and cut in half lengthwise, remove the seeds, chop finely and add to the pan. Cook everything for an additional 5 minutes until the onion is soft. Remove from heat and mix with the other ingredients for the filling. Stuff the turkey with some of the filling and sew skin to secure.
The rest of the filling can be shaped into balls and cooked for 20 minutes with the turkey. Rinse 1/2 bunch cilantro, shake dry and place into the abdominal cavity of the turkey with the lemon wedges. Place the turkey, breast-side down in a greased roasting pan. Cook for 1 1/2-2 hours in the preheated oven. Baste with pan juices during cooking. Test the turkey for doneness by inserting a needle at the thickest point - if clear juice runs out, then the turkey is done.
Remove the finished turkey, put on a plate, cover with aluminum foil and let rest 15 minutes. For the stuffed oranges, halve the fruit and squeeze the juice. Scrape remaining pulp from the orange halves. Peel the onion and garlic and chop finely. Heat the oil in a pan and cook the onion and garlic until soft. Add the sausage and the ham and cook until light brown.
Simmer the chestnuts and 4 tablespoons orange juice for 5 minutes. Season with pepper and mix with other filling ingredients. Fill the hollowed-out orange halves with the mixture, sprinkle with orange zest and serve placed decoratively around the turkey.
