Stuffed Roast Turkey with Potatoes
Healthy, because
Even smarter
Nutritional values
This roast turkey is packed with powerful lean protein and very little fat and carbs.
Try serving this dish with sweet potatoes instead of normal potatoes.
(Percentage of daily recommendation)
| Calorie | 876 kcal | (42 %) | ||
| Protein | 57.38 g | (59 %) | ||
| Fat | 46.85 g | (40 %) | ||
| Carbohydrates | 65.15 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.78 g | (26 %) |
| Vitamin A | 367.28 mg | (45,910 %) | ||
| Vitamin D | 1.55 μg | (8 %) | ||
| Vitamin E | 5.14 mg | (43 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 0.75 mg | (68 %) | ||
| Niacin | 25.64 mg | (214 %) | ||
| Vitamin B₆ | 1.23 mg | (88 %) | ||
| Folate | 134.83 μg | (45 %) | ||
| Pantothenic acid | 1.86 mg | (31 %) | ||
| Biotin | 12.61 μg | (28 %) | ||
| Vitamin B₁₂ | 2.54 μg | (85 %) | ||
| Vitamin C | 52.75 mg | (56 %) | ||
| Potassium | 1,955.25 mg | (49 %) | ||
| Calcium | 168.67 mg | (17 %) | ||
| Magnesium | 112.23 mg | (37 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 35.93 μg | (18 %) | ||
| Zinc | 7.08 mg | (89 %) | ||
| Saturated fatty acids | 22.28 g | |||
| Cholesterol | 302.14 mg |
Ingredients
- Ingredients
- 1 young Turkey (approximately 7-8 pounds)
- salt
- peppers
- 2 White rolls
- 3 ozs lukewarm milk (for soaking for rolls)
- 8 ozs Veal shank (for stuffing)
- 8 ozs Pork (for stuffing)
- 2 onions
- 6 ozs melted butter
- 1 handful freshly chopped Fresh herbs (such as Rosemary and Sage)
- 3 Tbsps ground Hazelnuts
- 2 eggs
- 1 Tbsp dried marjoram
- 36 ozs waxy potatoes
Preparation steps
Preheat the oven to 350°F.
Rinse the turkey and pat dry, then season inside and out with salt and pepper. Soak the rolls in the milk. Using a meat grinder, turn the veal and pork twice through, to mince. Peel the onions and sauté in 2 tbsp butter. Remove from the heat and mix in the herbs. Squeeze the bread well, pick into pieces into the pan and cook briefly. Allow everything to cool. Mix with the minced meat, hazelnuts, eggs, marjoram, salt and pepper, and season to taste. Place the mixture into the turkey and tie tightly with kitchen twine.
Place the turkey in a buttered roasting dish with the breast side up and cover with a damp cloth. Cook for 2-2.5 hours in the preheated oven (on the bottom rack).
Peel the potatoes, rinse, pat dry and cut into half or quarters, depending on the size. Mix with 2 tablespoons butter, salt and pepper.
While the turkey is cooking, occasionally drizzle with the remaining melted butter and, if necessary, add some water. During the last 45 minutes remove the towel, spread the potatoes around the turkey and let brown.
Remove the roast turkey from the oven. Cut the twine and arrange on a plate. Serve with the potatoes.
