Stuffed Turkey

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Stuffed Turkey
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
893
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie893 kcal(43 %)
Protein60.77 g(62 %)
Fat51.53 g(44 %)
Carbohydrates47.67 g(32 %)
Sugar added0 g(0 %)
Roughage6.71 g(22 %)
Vitamin A2,368.32 mg(296,040 %)
Vitamin D1.75 μg(9 %)
Vitamin E3.25 mg(27 %)
Vitamin B₁0.77 mg(77 %)
Vitamin B₂0.77 mg(70 %)
Niacin26.48 mg(221 %)
Vitamin B₆0.96 mg(69 %)
Folate82.07 μg(27 %)
Pantothenic acid2.18 mg(36 %)
Biotin1.44 μg(3 %)
Vitamin B₁₂2.84 μg(95 %)
Vitamin C42.31 mg(45 %)
Potassium1,369.84 mg(34 %)
Calcium127.27 mg(13 %)
Magnesium79.44 mg(26 %)
Iron4.23 mg(28 %)
Iodine32.62 μg(16 %)
Zinc7.12 mg(89 %)
Saturated fatty acids21.38 g
Cholesterol320.98 mg
Author of this recipe:

Ingredients

for
8
For the stuffed turkey
1
young Turkey (6-8 lbs)
freshly ground peppers
9 ounces
9 ounces
3
½ cup
2
1 bunch
1 tablespoon
2
milk (to soak the bread rolls)
Accompaniments
36 ounces
small carrots
4 sprigs
36 ounces
22 ounces
small Sausage
22 ounces
Ground veal (or sausage meat)
1
2 tablespoons
1 tablespoon
parsley (chopped)
2 ounces
½ bunch
freshly ground peppers
How healthy are the main ingredients?
TurkeysaltPorkeggonionparsley

Preparation steps

1.

Preheat the oven to 350°F. Wash the turkey and rub dry, then season inside and out with salt and pepper.

2.

Mince the veal and pork twice, using a fine disc in your mincer. Peel the onions. Wash the parsley and shake dry, then finely chop the onions and parsley and sweat in 3 Tablespoons butter until soft. Soak the bread rolls in milk, squeeze out very well and pull to pieces. Add to the onions in the pan and sweat briefly. Leave to cool, then mix with the minced meat, eggs, salt, pepper and marjoram. Stuff the turkey with the mixture, sew the opening closed and truss the bird.

3.
Smear the turkey with butter and place in a roasting dish in the preheated oven (bottom shelf). Brush the turkey with butter from time to time while it is cooking and baste frequently with the roasting juices. Cover loosely with aluminium foil at first and remove it for the last 45 minute to allow the turkey to brown nicely.
4.
For the accompaniments, peel the carrots and sweat briefly in 1 tbsp butter. Add a little water, the thyme and a little salt, cover and cook for about 10 minutes, or until done.
5.
Peel and quarter the potatoes and parboil for about 10 minutes. Leave to cool and sprinkle with salt. Place around the turkey for the last 30-40 minutes (or cook in a separate dish if there isn't room).
6.

Mix the minced veal or sausage meat with the parsley, egg and breadcrumbs. Season with salt and pepper and shape into small balls.

7.
Cut the ham into strips and thread on skewers, alternating ham and sage leaves.
8.
Place the prepared accompaniments around the turkey for the last 30-40 minutes of roasting time.
9.
Serve the turkey with its accompaniments on a large platter.
10.
Serve with gravy.