Stuffed Turkey
Ingredients
- 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
Preparation steps
For the filling: Soak raisins in port wine.
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.
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.
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.
Cut oranges in half and fry briefly with the cut surface down in hot oil, then cut into wedges.
Cut, carve and serve turkey with grape sauce, the filling and orange slices.
(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.)
