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Genevia Jensen
Turkey with apple filling and cider gravy
Christmas turkey with a filling of apple and a cider gravy
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Ingredients
Directions
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Cut the sage leaves into thin strips. Chop the onion and finely chop the garlic.
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Heat the oil in a saucepan and glaze the garlic and onion. Fry the salad bars for a while. Allow this mixture to cool.
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Peel the apple, remove the core and cut the flesh into small pieces.
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Cut open the skin of the sausages and mix the meat with the garlic mixture and apple in a bowl.
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Remove the elastic from the turkey. Line the roasting pan crosswise with 2 large pieces of baking paper. Let the baking paper overhang very wide.
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Fill the turkey's abdominal cavity with the meat mixture and seal the abdominal cavity with cocktail sticks. Rub the turkey around with salt and pepper.
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Place the turkey with the breast upwards in the roasting pan. Cover the top with the bacon.
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Fold the parchment paper around the turkey up and tie it with a roulade rope. Also fold any cracks.
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Slide the roasting pan into the oven and switch the oven on at 150 ºC. This makes the turkey very hot with the oven.
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Roast the turkey in about 3 hours brown and done.
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Fold the parchment paper slightly open and pour the frying liquid into a frying pan. Add the cider and cook the whole on a high heat until a lightly gravy.
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Squeeze the lemon and season the gravy with the lemon juice, pepper and salt. Place the turkey on a dish and add the gravy separately.
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Nutrition
425Calories
Sodium6% DV150mg
Fat32% DV21g
Protein110% DV55g
Carbs15% DV46g
Fiber8% DV2g
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