Roasted Turkey with Stuffing and Gravy
Healthy, because
Even smarter
Nutritional values
Turkey is a lean meat that supplies your body with plenty of protein, while the stuffing provides extra carbohydrates, and the gravy adds some extra fat.
Serve this with some vegetables on the side to add some nutrients to your meal, like green beans or a salad.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 26.15 g | (27 %) | ||
| Fat | 29.29 g | (25 %) | ||
| Carbohydrates | 55.62 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 236.16 mg | (29,520 %) | ||
| Vitamin D | 0.39 μg | (2 %) | ||
| Vitamin E | 1.93 mg | (16 %) | ||
| Vitamin B₁ | 0.71 mg | (71 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 12.83 mg | (107 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 140.6 μg | (47 %) | ||
| Pantothenic acid | 1.38 mg | (23 %) | ||
| Biotin | 3.55 μg | (8 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 19.1 mg | (20 %) | ||
| Potassium | 585.27 mg | (15 %) | ||
| Calcium | 198.63 mg | (20 %) | ||
| Magnesium | 58.01 mg | (19 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 6.8 μg | (3 %) | ||
| Zinc | 2.32 mg | (29 %) | ||
| Saturated fatty acids | 12.27 g | |||
| Cholesterol | 94.14 mg |
Ingredients
- Ingredients
- 12 ozs stale white bread
- 2 large onions
- 4 Celery (stalks)
- 6 ozs Smoked ham
- 5 Tbsps butter
- 2 handfuls parsley
- 4 Sage
- 3 thyme
- 22 ozs Chicken broth
- salt
- freshly ground peppers
- 1 oven ready Turkey (10 pounds)
- 2 Tbsps vegetable oil (for greasing the pan)
- 1 Tbsp cornstarch
Preparation steps
Cut the white bread into small cubes. Peel and dice the onions. Rinse and dice the celery. Cut the ham into small cubes. Heat 2 tablespoons of butter in a large pan and sauté the onions, celery and ham until the golden brown. Remove from the heat and let cool.
Preheat the oven to 400°F.
Rinse the fresh herbs, pat dry and finely chop the leaves. Mix together the bread cubes, vegetable and ham mixture, chopped herbs and approximately 1 cup of poultry broth. Season with salt and pepper and mix well. Let stand for about 10 minutes.
Rinse the turkey, pat dry and season with salt inside and out. Stuff the turkey cavity with the bread mixture and tie the legs together with kitchen twine. Place in a greases roasting pan and bake for 45 minutes. Add the remaining butter to the pan, reduce the heat to 160°C (approximately 325°F) and continue cooking for 3-3.5 hours, basting often with the melted butter and pan drippings.
Remove the turkey from the roasting pan and cover with aluminum foil to keep warm. Transfer the pan drippings to a saucepan and bring to a boil with the remaining poultry broth. Simmer for about 5 minutes, strain through a fine mesh sieve and return to the saucepan. Whisk together the cornstarch and bit of cold water until smooth and mix into the sauce. Simmer until slightly thickened. Transfer to a gravy boat or small serving bowl.
Arrange the turkey on a serving platter and serve the gravy on the side.
