Stuffed Turkey
Healthy, because
Even smarter
Nutritional values
This classic stuffed turkey recipe is moist and packed with flavor.
Use day-old bread for the stuffing. It will absorb more of the herbs and stock and turn out more flavorful.
(Percentage of daily recommendation)
| Calorie | 1,434 cal. | (68 %) | ||
| Protein | 141 g | (144 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 87.5 mg | (729 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,893 mg | (47 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 33 g | |||
| Uric acid | 1,118 mg | |||
| Cholesterol | 663 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 young Turkey (about 8 lbs)
- salt
- freshly ground peppers
- 9 ozs Veal shank (to grind)
- 9 ozs Pork (to grind)
- 2 onions
- 6 ozs butter
- 1 handful freshly chopped Fresh herbs (such as thyme, parsley)
- 2 White rolls
- lukewarm milk (for soaking)
- 3 Tbsps ground Hazelnuts
- 2 Tbsps dried Cranberry
- 3 eggs
- 1 Tbsp dried marjoram
Preparation steps
Preheat oven to 350°F.
Rinse turkey and pat dry, then season inside and out with salt and pepper.
Put veal and pork twice through the fine slice of a meat grinder. Peel onions and saute in approximately 1 3/4 ounce butter. Remove from heat and mix in the herbs.
Soak rolls in lukewarm milk, squeeze out very well, pick apart into pieces and cook briefly. Allow everything to cool, mix with the ground meat, hazelnuts, cranberries, eggs, marjoram and season with salt and pepper to taste.
Place stuffing mixture into the turkey and close the opening. Place into a buttered roasting pan with breast side up and cover the turkey with a damp cloth. Roast for 2-2.5 hours in the oven on the bottom rack; during cooking occasionally sprinkle turkey with remaining melted butter and if necessary pour in some water. During the last 45 minutes remove the cloth.
Remove from the oven and cut into slices. Serve with the stuffing and if desired potatoes and cranberry sauce.
