Roast Turkey with Stuffing
Ingredients
- Ingredients
- 1 small egg white
- 200 grams Turkey
- 200 grams Pork
- 50 grams Whipped cream
- salt
- freshly ground peppers
- 100 grams streaky Bacon
- 30 grams raisins
- 100 grams Chestnuts (vacuum-packed)
- 120 grams butter
- 6 Dried plums (without pit)
- 3 Tbsps lingonberry
- 30 grams Shelled pistachio
- 5 Tbsps Armagnac
- 1 Turkey (about 1 1/2 kg)
- 1 sprig rosemary
- 6 Sage
- 1 carrot
- 1 stalk Celery
- 1 onion
- 125 milliliters dry white wine
Preparation steps
Dice turkey meat and pork finely and mash together with cream and egg whites in a blender, season with salt and pepper.
Dice bacon finely. Soak raisins briefly, drain and add to bacon. Heat butter in a pan, add chestnuts and heat through, then add bacon, finely diced plums, cranberries, chopped pistachios, raisins and Armagnac. Add meat mixture, mix well and let rest.
Rinse baby turkey inside and out, pat dry and season with salt and pepper. Sew neck opening with kitchen string and fill with prepared meat mixture. Sew abdominal cavity with kitchen string.
Heat 100 grams (approximately 3 1/2 ounces) butter in a large frying pan, add rosemary, sage and the turkey. Brown well on all sides.
Meanwhile, peel carrot, celery and onion and cut all vegetables into small cubes. Add and fry the diced vegetables to the turkey. Then deglaze with white wine and place pot in a preheated oven at 170°C (approximately 350°F) and cook about 90 minutes. Possibly pour in some water and baste. Remove from oven, allow turkey to rest, then slice and serve.
