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Ingredients
Stuffed Turkey
- Ingredients
- 1 male Turkey (3-3.5 kg or 7 pounds)
- salt
- freshly ground peppers
- 250 grams Veal shank
- 250 grams Pork
- 3 eggs
- 125 grams butter
- 2 onions
- 1 bunch parsley
- 1 Tbsp marjoram
- 2 White rolls
- milk
- 2 Laurel leaves
- 3 small onions (cut in half)
- ½ l Chicken broth
- 1 tsp cornstarch
- fresh Fresh herbs (for garnish; such as, laurel, marjoram)
Preheat the oven to 180°C (approximately 350°F). Rinse turkey and pat dry, then season inside and out with salt and pepper.
Process veal and pork through a meat grinder. Peel and chop onions. Rinse parsley, shake dry and chop. Heat 50 grams of butter in a pan and add onion and parsley.
Soak rolls in milk., squeeze out and add to pan. Remove from heat and let cool, then mix with pork and veal, eggs and spices. Stuff mixture into turkey and secure with kitchen twine.
Place turkey, breast-side down, in a roasting pan. Roast on the bottom rack until back is browned, then flip and add onion and 1/2 liter (approximately 2 cups) of chicken stock. Add more stock, as needed. If turkey begins to brown too much, reduce temperature to 160°C (approximately 325°F) and cover turkey with aluminum foil.
Remove turkey after about 2.5 hours of cooking time. Pour pan juices into a saucepan and bring to a boil. Season sauce and thicken with cornstarch.
Slice turkey, drizzle with sauce and serve garnished with fresh herbs.