Stuffed turkey
easy
150 mins
150 mins
Ingredients
- 1 Baby turkey (approx. 2.5 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 3 discs Toast
- 1 medium-sized apple
- 250 g Celery
- 40 g Butter or margarine
- 250 g Minced beef
- 2 TABLESPOONS Cranberries
- 1 knife tip Cinnamon
- 1 collar Soup Greens
- 1 (approx. 750 g) Head Chinese cabbage
- 3 Blood-Oranges
- 2 TABLESPOONS Orange marmalade
- 100 g Whipped cream
- 2-3 TABLESPOONS sauce thickener
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden sticks
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the turkey, dab dry and rub inside and outside with salt and pepper. Dice bread for the filling. Clean, wash and cut apple and celery into pieces. Heat 20 g fat in a pan and roast the bread, apple and celery briefly in it.
- 2
Mix minced meat, cranberries and bread mixture and season with salt, pepper and cinnamon. Pour the mixture into the turkey and close the opening with wooden sticks and kitchen string. Place on the fat pan of the oven and roast in the preheated oven (electric: 200 °C/ gas: level 3) for about 2 hours.
- 3
Soup greens clean, wash, roughly dice and put on the fat pan. Gradually pour on 3/4 litres of water. Clean and wash the Chinese cabbage and cut it into wide strips. Peel oranges so that the white skin is completely removed.
- 4
Cut out the fillets from the parting skins. Blanch Chinese cabbage briefly in boiling salted water and drain. Spread the jam on the turkey 10 minutes before the end of the cooking time and then remove it.
- 5
Pour the roast stock through a sieve into a pot. Add 1/8 litre water and cream and bring to the boil. Add sauce thickener while stirring, bring to the boil again. Season to taste with salt and pepper. Heat the remaining fat in a pan and toss the Chinese cabbage and grapefruit fillets in it.
- 6
Place on a plate and arrange turkey on top and garnish with parsley. Serve with extra sauce.
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