Healthy Gourmet Kitchen

Stuffed Turkey from the Oven

5
Average: 5 (2 votes)
(2 votes)
Stuffed Turkey from the Oven
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
755
calories
Calories

Healthy, because

Even smarter

Nutritional values

The high protein content of turkey is particularly important for building and maintaining muscles. The meat also provides the nutrient combination of calcium and phosphorus for healthy teeth and strong bones.

The stuffed turkey from the oven is served with fried potatoes, parsley potatoes or mashed potatoes.

1 each contains
(Percentage of daily recommendation)
Calorie755 kcal(36 %)
Protein13.02 g(13 %)
Fat63.12 g(54 %)
Carbohydrates29.88 g(20 %)
Sugar added0 g(0 %)
Roughage1.62 g(5 %)
Vitamin A506.85 mg(63,356 %)
Vitamin D0.65 μg(3 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.34 mg(31 %)
Niacin4.97 mg(41 %)
Vitamin B₆0.15 mg(11 %)
Folate39.94 μg(13 %)
Pantothenic acid0.55 mg(9 %)
Biotin2.04 μg(5 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C21.04 mg(22 %)
Potassium412.23 mg(10 %)
Calcium235.53 mg(24 %)
Magnesium39.12 mg(13 %)
Iron3.16 mg(21 %)
Iodine8.87 μg(4 %)
Zinc1.65 mg(21 %)
Saturated fatty acids33.4 g
Cholesterol165.18 mg

Ingredients

for
8
For the Turkey
Turkey (3.5 kg)
salt
freshly ground peppers
For the stuffing
2 stalks Celery
1 onion
75 grams butter
200 grams Sausage meat
1 bunch parsley
4 sprigs thyme
3 sprigs Sage
salt
freshly ground peppers
200 milliliters Chicken broth
400 grams bread dumpling
3 tablespoons clarified butter
250 milliliters chicken stock
100 milliliters dry white wine
200 milliliters Whipped cream
Fruit (such as Kumquats, small apples and pears)
kale (for Decoration)
How healthy are the main ingredients?
Whipped creamCeleryparsleythymeSageTurkey

Preparation steps

1.

For the stuffing, peel onion and rinse celery. Cut into small cubes. Melt butter in a pan and saute onion and celery over low heat for about 5 minutes. Add ground sausage and cook for another 3-4 minutes. Rinse herbs, shake dry and chop. Add to pan and season with salt and pepper. Remove from heat. Gradually add croutons and broth to pan, mixing well until mixture is moist but not runny. All croutons might not be used. Rinse turkey and season with salt and pepper inside and out. Stuff with crouton mixture and secure with kitchen twine. Preheat oven to 175°C (approximately 350°F). Heat butter in a large roasting pan on stove. Sear turkey over high heat on all sides. Place breast side down and put on lowest rack in oven. Roast for 2 hours.

2.

Baste with juices as needed. Wrap finished turkey in aluminum foil and let stand briefly.

3.

Heat juices in roasting pan. Deglaze with wine and add chicken broth. Pour through a fine sieve into a pot and reduce liquid by half over high heat. Gradually stir in cream and reduce again by about 1 liter (approximately 4 cups). Season with salt and pepper. Place turkey on leaves and surround with various fruits to decorate. Slice and serve with gravy.