Stuffed Turkey

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Stuffed Turkey
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 15 min.
Preparation

Ingredients

for
10
For the turkey
1 Turkey (4 kg)
125 grams Bacon
750 milliliters Chicken broth
250 milliliters Port wine
250 grams Grape (seedless)
3 Tbsps cornstarch
3 Oranges
2 Tbsps vegetable oil
salt
freshly ground pepper peppers
For the filling
300 grams Veal sausage (also rough veal bratwurst)
1 bunch scallions (cleaned and finely chopped)
3 Tbsps parsley (finely chopped)
250 grams white bread (crusts removed)
2 eggs
125 milliliters Port wine
150 grams raisins
125 milliliters Whipped cream
50 grams Pine nuts (dry roasted)
salt
freshly ground peppers
How healthy are the main ingredients?
Grapewhite breadraisinsWhipped creamPine nutsparsley

Preparation steps

1.

For the filling: Soak raisins in port wine.

2.

Combine white bread cubes, cream and pour over cream, port wine raisins, toasted pine nuts, beaten eggs and sausage meat. Mix well with the soaked white bread, scallions and parsley and season with salt and pepper.

3.

For the turkey: Rinse turkey, pat dry and season inside and out with salt and pepper. Spoon in filling and close opening with toothpicks. Place bacon slices on breast and legs and place turkey in a roasting pan and bake in preheated oven at 150°C (approximately 300°F) for about 3 ½ hours. After an hour of cooking, pour in about a cup of chicken broth and a little port wine. In the course of the roasting time, gradually add remaining chicken broth and port wine.

4.

At the end of cooking, place turkey on a plate. Pour meat juices through a sieve into a saucepan, degrease and bring to a boil. Combine cornstarch with a little cold water until smooth and thicken the sauce with it, adding halved grapes into the sauce. Briefly boil before serving and season with salt and pepper.

5.

Cut oranges in half and fry briefly with the cut surface down in hot oil, then cut into wedges.

6.

Cut, carve and serve turkey with grape sauce, the filling and orange slices.

7.

(The turkey is cooked when a sharp knife pierces the meat between thigh and breast and clear bright liquid emerges. If the meat juice is reddish, continue to cook.)