Stuffed Whole Poultry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
3 h. 10 min.
Preparation
Ingredients
for
8
- Ingredients
- 1 Turkey (approx. 3-3.5 kg)
- salt
- freshly ground Black pepper
- ¼ cup butter (plus extra for spreading)
- 2 onions (finely chopped)
- 1 bunch parsley (finely chopped)
- ½ cup butter
- 2 Bread roll
- milk
- 1 ⅔ cups Veal (minced)
- 1 ⅔ cups Pork (minced)
- ½ cup ground Hazelnuts
- 3 eggs (beaten)
- 1 Tbsp dried marjoram
- To garnish
- bay leaves
- marjoram
- rosemary
Preparation steps
1.
Heat the oven to 180°C (160°C fan ), 350°F, gas 4.
2.
Season the turkey with salt and ground black pepper.
3.
Heat the butter in a frying pan and gently cook the onions until translucent. Remove from the heat and stir in the parsley.
4.
Soften the rolls in the milk. Squeeze well, then tear into pieces and add to the onion and parsley. Leave to cool.
5.
Stir the minced meats, hazelnuts and eggs into the onion mixture and season with salt, h black pepper and marjoram.
6.
Stuff the mixture into the turkey cavity and close the opening. Spread the turkey breast and legs w with butter.
7.
Cover loosely with foil and roast the turkey for 2-2 1/2 hours. Remove the foil for the last 30 minutes of cooking time. Cook until golden brown and cooked through. Pierce the thickest part of the thigh with a skewer - the juices will run clear when the turkey is cooked.
8.
Serve on a platter garnished with bay leaves, marjoram and rosemary.
