Stuffed Turkey Roast
(Percentage of daily recommendation)
| Calorie | 1,400 cal. | (67 %) | ||
| Protein | 140 g | (143 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 5.8 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 | 139 μg | (46 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,884 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 | 31.4 g | |||
| Uric acid | 1,117 mg | |||
| Cholesterol | 656 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 fresh Turkey (about 3-3.5 kg)
- salt
- peppers
- 250 grams Veal shank (for minc)
- 250 grams Pork (for minced meat)
- 2 onions
- 150 grams butter
- 1 handful freshly chopped Fresh herbs (such as Rosemary and Sage)
- 2 White rolls
- lukewarm milk (for soaking)
- 50 grams ground Hazelnuts
- 3 eggs
- 1 Tbsp dried marjoram
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the turkey and wipe dry. Season inside and out with salt and pepper.
Turn the veal and pork twice through a fine blade of a meat grinder. Peel the onions and sauté in 50 grams (approximately 4 tablespoons) of butter. Remove from the heat and mix in the herbs.
Soak the bread in milk. Squeeze well and picking apart into pieces. Cook briefly. Allow everything to cool and mix with the meat, hazelnuts, eggs and marjoram. Season with salt and pepper to taste.
Place the mixture into the turkey and close the opening. Place in a buttered roasting dish with the breast side up and cover the turkey with a damp cloth. Bake on the bottom rack for 2-2.5 hours. While it is cooking, occasionally sprinkle with the remaining melted butter and add water as needed. Remove the cloth for the final 45 minutes.
Remove from oven and serve on a plate.