Stuffed Turkey with Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 10.28 g | (10 %) | ||
| Fat | 32.09 g | (28 %) | ||
| Carbohydrates | 14.94 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.81 g | (3 %) |
| Vitamin A | 253.99 mg | (31,749 %) | ||
| Vitamin D | 0.37 μg | (2 %) | ||
| Vitamin E | 0.75 mg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 4.53 mg | (38 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 21.1 μg | (7 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 1.02 μg | (2 %) | ||
| Vitamin B₁₂ | 0.45 μg | (15 %) | ||
| Vitamin C | 10.52 mg | (11 %) | ||
| Potassium | 239.99 mg | (6 %) | ||
| Calcium | 119.75 mg | (12 %) | ||
| Magnesium | 23.39 mg | (8 %) | ||
| Iron | 1.69 mg | (11 %) | ||
| Iodine | 4.43 μg | (2 %) | ||
| Zinc | 1.15 mg | (14 %) | ||
| Saturated fatty acids | 16.86 g | |||
| Cholesterol | 94.5 mg |
Ingredients
- For the filling
- 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 Tbsps clarified butter
- 250 milliliters chicken stock
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- Fruit (and cabbage leaves)
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.
