Stuffed Turkey for Christmas

Name: Stuffed Turkey for Christmas
Total time: 2 h 30 min
Yield: 6
Ingredients: 3 day-old Bread roll; 6 organic Oranges; 1 cup Prune (chopped); 0.667 cup dried Apricot (chopped); 0.667 cup dried Fig (chopped); 0.5 cup Walnut (chopped); 3 eggs; 0.25 teaspoon ground allspice; 42 ounces turkey breasts; 0.5 cup Bacon (streaky, American); 2 tablespoons clarified butter; 1.5 cups chicken stock

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 2 h. 30 min.

Ready in

Calories:

669

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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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Ingredients

for

servings

Ingredients: 3
day-old Bread roll; 6
organic Oranges; 1 cup
Prune (chopped); ⅔ cup
dried Apricot (chopped); ⅔ cup
dried Fig (chopped); ½ cup
Walnut (chopped); 3
eggs; ¼ teaspoon
ground allspice; 42 ounces
turkey breasts; ½ cup
Bacon (streaky, American); 2 tablespoons
clarified butter; 1 ½ cups
chicken stock

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Preparation steps

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

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.

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.

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.

Cut two oranges in half and cut two slices from them. Juice the remaining three oranges.

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.

Once cooked, remove the turkey from the oven, arrange on a platter and serve slice. Goes well with red cabbage.