Sliced Poultry with Sauce

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Sliced Poultry with Sauce
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
278
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie278 kcal(13 %)
Protein7.06 g(7 %)
Fat19.99 g(17 %)
Carbohydrates14.93 g(10 %)
Sugar added0 g(0 %)
Roughage0.76 g(3 %)
Vitamin A216.36 mg(27,045 %)
Vitamin D0.37 μg(2 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.15 mg(14 %)
Niacin3.82 mg(32 %)
Vitamin B₆0.14 mg(10 %)
Folate35.44 μg(12 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C8.45 mg(9 %)
Potassium174.84 mg(4 %)
Calcium54.2 mg(5 %)
Magnesium20.16 mg(7 %)
Iron1.3 mg(9 %)
Iodine3.38 μg(2 %)
Zinc0.69 mg(9 %)
Saturated fatty acids11.79 g
Cholesterol63.64 mg

Ingredients

for
8
For the stuffing
0.333 cup butter
2 sticks Celery (diced)
1 onion (diced)
1 cup Sausage meat
1 bunch parsley (chopped)
4 thyme (chopped)
3 sprigs Sage (chopped)
4 cups Crouton
cup chicken stock
1 Turkey (approx. 3.5 kg)
2 tablespoons clarified butter
For the gravy
cup dry white wine
cup cream
To garnish
small Pear
fresh thyme
How healthy are the main ingredients?
CeleryparsleySageonionthymeTurkey

Preparation steps

1.
Heat the oven to 175°C (155°C in a fan oven), 350°F, gas 4.
2.
Heat the butter in a pan and fry the celery and the onion on a low heat for around 2 min. Add the sausage meat and fry for a further 3-4 min stirring occasionally. Stir in the herbs, season with salt and ground black pepper.
3.
Soften the croutons with half the stock and knead into the pan. The mixture should be moist but not liquid. If necessary add some more stock.
4.
Season the turkey inside and outside with salt and ground black pepper and fill with the stuffing. Truss up the turkey with kitchen twine and heat the clarified butter in a large roasting tin on the hob. Fry the turkey on a high heat on all sides and then place on its breast and place low in the oven. Roast for around 2 hours basting with the meat juices every so often. When the turkey is cooked, wrap in aluminium foil and leave to rest.
5.
Scoop the fat from the meat juices, return the roasting tin to the hob and deglaze with the wine and 50 ml water. Sieve into a pot and reduce to about half on a high heat. Reduce the heat and gradually add the cream. Reduce a little more on a medium heat and season well with salt and ground black pepper.
6.
Carve the turkey. Remove the breast meat and slice. Arrange on a large platter, pour the gravy over it and garnished the platter with the pears and the herbs. Serve with the stuffing.