Stuffed Turkey for Christmas
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
669
calories
Calories
Healthy, because
Even smarter
Nutritional values
This hearty meal is perfect for Christmas dinner! It is sure to impress your guests with its gorgeous appearance and taste. It provides a lot of protein from the meats, nutrients from the dried fruits, and healthy fats from the nuts.
Serve this along with your favorite sides like mashed potatoes, yams, or cranberries.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 669 kcal | (32 %) | ||
| Protein | 69.76 g | (71 %) | ||
| Fat | 20.9 g | (18 %) | ||
| Carbohydrates | 49.27 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.29 g | (21 %) |
more nutritional values
| Vitamin A | 182.68 mg | (22,835 %) | ||
| Vitamin D | 1.63 μg | (8 %) | ||
| Vitamin E | 3.24 mg | (27 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.72 mg | (65 %) | ||
| Niacin | 35.68 mg | (297 %) | ||
| Vitamin B₆ | 1.79 mg | (128 %) | ||
| Folate | 100.19 μg | (33 %) | ||
| Pantothenic acid | 2.46 mg | (41 %) | ||
| Biotin | 1.72 μg | (4 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 70.79 mg | (75 %) | ||
| Potassium | 1,026.9 mg | (26 %) | ||
| Calcium | 127.61 mg | (13 %) | ||
| Magnesium | 97.17 mg | (32 %) | ||
| Iron | 2.91 mg | (19 %) | ||
| Iodine | 33.75 μg | (17 %) | ||
| Zinc | 3.93 mg | (49 %) | ||
| Saturated fatty acids | 6.06 g | |||
| Cholesterol | 262.67 mg |
Author of this recipe:
EAT-SMARTER
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6
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Soften the rolls in water. Juice 1 orange and grate the zest from one half. Mix together the juice, zest and the fruit. Wring out the rolls and stir into the fruit mixture bit by bit. Add the walnuts and the eggs and stir well. Season with allspice, ground black pepper and salt.
3.
Rub the meat with salt and ground black pepper. Cut open lengthways and open like a book. Fill with the stuffing, close the meat and fasten with toothpicks. Cover the top with the bacon.
4.
Heat the clarified butter in a roasting tin and fry the meat on the bottom (bacon side up) for a few minutes. Add the stock, place a lid on top and roast for 1 hour.
5.
Cut two oranges in half and cut two slices from them. Juice the remaining three oranges.
6.
After one hour place the two orange slices on top of the meat and pour the juice over it. Place the orange halves into the roasting tin, remove the lid and cook for around 45 min, basting occasionally.
7.
Once cooked, remove the turkey from the oven, arrange on a platter and serve slice. Goes well with red cabbage.
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