Stuffed Turkey from the Oven
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.
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 13.02 g | (13 %) | ||
| Fat | 63.12 g | (54 %) | ||
| Carbohydrates | 29.88 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.62 g | (5 %) |
| Vitamin A | 506.85 mg | (63,356 %) | ||
| Vitamin D | 0.65 μg | (3 %) | ||
| Vitamin E | 1.48 mg | (12 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 4.97 mg | (41 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 39.94 μg | (13 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 2.04 μg | (5 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 21.04 mg | (22 %) | ||
| Potassium | 412.23 mg | (10 %) | ||
| Calcium | 235.53 mg | (24 %) | ||
| Magnesium | 39.12 mg | (13 %) | ||
| Iron | 3.16 mg | (21 %) | ||
| Iodine | 8.87 μg | (4 %) | ||
| Zinc | 1.65 mg | (21 %) | ||
| Saturated fatty acids | 33.4 g | |||
| Cholesterol | 165.18 mg |
Ingredients
- 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 Tbsps 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)
Preparation steps
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.
Baste with juices as needed. Wrap finished turkey in aluminum foil and let stand briefly.
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.
