Stuffed Turkey with Cream Sauce

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Stuffed Turkey with Cream Sauce
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2 h. 50 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie397 kcal(19 %)
Protein10.28 g(10 %)
Fat32.09 g(28 %)
Carbohydrates14.94 g(10 %)
Sugar added0 g(0 %)
Roughage0.81 g(3 %)
Vitamin A253.99 mg(31,749 %)
Vitamin D0.37 μg(2 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.53 mg(38 %)
Vitamin B₆0.16 mg(11 %)
Folate21.1 μg(7 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.02 μg(2 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C10.52 mg(11 %)
Potassium239.99 mg(6 %)
Calcium119.75 mg(12 %)
Magnesium23.39 mg(8 %)
Iron1.69 mg(11 %)
Iodine4.43 μg(2 %)
Zinc1.15 mg(14 %)
Saturated fatty acids16.86 g
Cholesterol94.5 mg


For the turkey
1 Turkey (3.5 kg)
freshly ground peppers
For the filling
2 stalks Celery
1 onion
75 grams butter
200 grams Sausage meat
1 bunch parsley
4 sprigs thyme
3 sprigs Sage
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 (and cabbage leaves)
How healthy are the main ingredients?
Whipped creamCeleryparsleythymeSageTurkey

Preparation steps


For the filling, peel onion, rinse celery and cut both into small cubes. Melt butter in a pan and fry onion and celery over low heat for about 5 minutes. Add sausage and fry for another 3-4 minutes while stirring. Rinse herbs, shake dry and chop. Add herbs to the pan, stir and season with salt and pepper. Crumble croutons into the pan and then gradually stir in broth. Mixture should be wet but not liquid. For the turkey, rinse turkey and rub inside and out with salt and pepper. Fill turkey with bread mixture. Sew turkey closed with kitchen twine. Preheat the oven to 175°C (approximately 350°F). Heat clarified butter in a large roasting pan on the stove. Place turkey in the roasting pan and fry over high heat on all sides. Then place turkey breast-side down and cook in the preheated oven for 2 hours.


Baste turkey with roasting juices during cooking time. Wrap cooked turkey in aluminum foil and let stand briefly.


Remove grease from roasting juices and put back into the roasting pan. Heat roasting juices and deglaze the pan with wine and remaining chicken broth. Pour through a fine sieve into a pot, boil over high heat until liquid reduced by more than half. Gradually add cream and boil again until reduced to ¼ of original liquid and season with salt and pepper.


To serve, arrange different fruits (such as kumquat, small apples and pears) and cabbage leaves on a platter, place stuffed turkey on top and serve with reduced creamy sauce.