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Stuffed turkey step-by-step
Stuffed turkey step-by-step: perfect Christmas recipe
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Ingredients
Directions
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Filling: Cut and chop the onion. Cut the celery into small cubes. Peel and cut the apple into small cubes. Cut the sage leaves fine.
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Grind the bread in the food processor to crumble. Remove the skin from the sausages.
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Roast the minced meat in a frying pan with the onion, celery and apple. Allow the minced meat mixture to cool.
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Add the egg and breadcrumbs and knead to a firm mass.
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Filling and roasting: Dab the turkey on the inside and outside dry with kitchen paper.
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Put most of the stuffing in the turkey (not too full, because the filling will expand a bit during baking).
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If necessary, carefully loosen the skin along the neck without damaging it. Also slide some filling between the skin and meat.
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Fold the sheet around the hole and stick it with a cocktail stick.
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Pack the stuffed turkey into aluminum foil or a plastic bag and store it on a bowl in the bottom of the refrigerator until use.
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Take the turkey out of the refrigerator in time to reach room temperature, this takes at least 1 hour.
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Mix the pepper and salt, and rub the turkey around.
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Preheat the oven to 200 ° C.
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Melt the butter and stir in the oil. Pour some of it into the roasting pan and place the turkey on the breast.
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Pour the rest of the butter over it and spread it over the turkey by hand so that all parts are generously greased.
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Cover the roasting pan loosely with aluminum foil (not too tight, otherwise the turkey will roast). The foil protects against drying out.
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Place the roasting pan on a grid in the middle of the preheated oven and roast the turkey in 2-2 1/2 hour golden brown and done.
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After 1 hour, switch the oven temperature back to 175 ° C. Baste the turkey regularly with roasting liquid.
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Remove the last 30 min. The aluminum foil and turn the turkey on its back so that the skin on the chest can become brown and crunchy.
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Check whether the turkey is cooked by putting a satépen or meat fork in the thickest part of the femur.
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The turkey is cooked when the moisture that drips out is clear. If it is still pink in color, leave the turkey in the oven for another 15 minutes.
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Remove the roasting tray from the oven. Wrap the turkey in a new piece of aluminum foil and let it rest for at least 15 minutes in a warm place.
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Meanwhile, make the gravy or sauce (see combination tip). Cut the turkey at the table.
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Nutrition
580Calories
Sodium20% DV475mg
Fat54% DV35g
Protein98% DV49g
Carbs5% DV16g
Fiber4% DV1g
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