Variation On A Classic Dish

Stuffed Christmas Turkey

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Stuffed Christmas Turkey
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30 min.
ready in 5 h.
Ready in

Healthy, because

Even smarter

A turkey is a male turkey and therefore scores with many positive characteristics like the turkey itself: The meat is lean and rich in protein. The B-vitamin niacin it contains is involved in the formation of fatty acids in the body and is therefore important for our fat metabolism.

Matching the stuffed turkey at Christmas are classic side dishes such as bread dumplings, red cabbage and a sauce that you can prepare from the roast stock. Bring the stock to the boil and thicken with a little flour.


For the cranberry filling
50 grams dried Cherries
100 grams dried Plum
50 grams dried Cranberry
coarsely ground peppers
For the turkey
1 Turkey (3.5 kilograms or 7.7 pounds)
freshly ground peppers
3 Tbsps clarified butter
5 Savoy cabbage
For the bread stuffing
1 small onion
1 stalk Celery
3 sprigs rosemary
4 sprigs thyme
3 sprigs Sage
150 grams white bread
20 grams butter
50 milliliters milk
1 egg
freshly ground peppers
ground allspice
How healthy are the main ingredients?
white breadPlumCherryCranberryCelerythyme

Preparation steps


For the bread stuffing: Peel onion. Rinse and chop celery. Wash herbs, shake dry and chop. Cut bread into cubes and fry in butter. Allow to cool, then sprinkle with the milk and add celery, onions and herbs.


Add eggs and stir to form a rough dough. Season with salt, pepper, nutmeg and allspice.

For the turkey: Rinse turkey. Season inside and out with salt and pepper. Stuff with bread stuffing.

For cranberry filling: Combine cherries, plums and cranberries and season with pepper.


Press bread stuffing into turkey and top with cranberry filling. Secure turkey with kitchen string.

Preheat the oven to 175°C (approximately 345°F). Heat clarified butter in a large roasting pan. Sear the turkey on all sides, then place on chest and roast on the lower rail of the oven. Pour in 300-400 ml (approximately 1.5 cups) of hot water and roast for about 2.5 hours. Baste with pan juices throughout. 


Flip turkey, baste with pan juices and roast for another 2 hours.

Rinse cabbage leaves and blanch in boiling salted water, remove, rinse and drain. Remove turkey from oven and wrap in aluminum foil. Let rest before cutting at least 10 minutes.

Slice and serve with stuffing on cabbage leaves .