Stuffed Christmas Turkey
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
4 h. 40 min.
Preparation
Calories:
980
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 980 cal. | (47 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 51.1 mg | (426 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,247 mg | (31 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 667 mg | |||
| Cholesterol | 351 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
10
- Ingredients
- ½ cup butter
- 1 onion (finely chopped)
- 3.333 cups pork Sausage meat
- 1 ½ cups fresh, white breadcrumbs
- 1 egg (beaten)
- 1 cup cooked Chestnuts (coarsely chopped)
- 2 Tbsps Sage (chopped)
- 2 Tbsps thyme (chopped)
- 1 oven-ready Turkey (approx. 6 kg)
- For the glaze
- 4 Tbsps honey
- 2 Tbsps Orange juice
- 1 Tbsp Coriander
- 1 Tbsp Cumin
- 1 Tbsp Mustard seed
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Fork, 1 Teaspoon, 1 Wooden spoon, 1 Lid
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375F, gas 5.
2.
Melt 50 g butter in a small pan and gently cook the onion until soft. Allow to cool and mix in the sausage meat, breadcrumbs, egg, chestnuts, sage and thyme. Season well with salt and pepper and stuff into the neck cavity of the turkey. Fold the skin under the bird and secure with a skewer.
3.
Melt the remaining butter and brush over the turkey. Place in a large roasting tin and roast in the oven for 3 hours 45 minutes, basting every half an hour or so.
4.
Warm the honey in a small pan with the orange juice and add the spices. Brush over the turkey, turn the oven up to 200°C and roast for a further 20 minutes.
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