Stuffed turkey on Chinese cabbage
easy
180 mins
180 mins
Ingredients
- 2 medium-sized apples
- 3-4 Stem(s) fresher or
- 1 TEASPOON dried marjoram
- 1 Baby turkey (2.5-3 kg)
- 7-10 Tbsp salt, white pepper
- 2-3 TABLESPOONS Orange marmalade
- 1 (approx. 1.2 kg) Chinese cabbage
- 2-3 pink grapefruits
- 2 TABLESPOONS Sunflower seeds
- 1 tablespoon (10 g) butter/margarine
- 2-3 TABLESPOONS dark sauce thickener
- 1 tablespoon (20 g) Fresh cream
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden sticks and kitchen yarn
Directions
- 1
Wash, quarter, core and chop the apples. Wash the marjoram and remove the leaves. Mix apples and marjoram
- 2
Wash and dab the turkey and rub it inside and out with salt and pepper. Fill in apples. Close the opening and tie up. Tie the legs together
- 3
Roast on the fat pan in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 2-2 1/2 hours. Gradually add approx. 3/4 l water. Spread the turkey with jam approx. 10 minutes before the end of the roasting time
- 4
Clean and wash the cabbage and remove the stalk. Cut the cabbage into strips. Peel the grapefruit so that the white skin is completely removed. Cut out fillets between the parting skins. Roast sunflower seeds without fat
- 5
Heat the fat. Steam cabbage with 2-3 tablespoons of water for about 5 minutes. Heat grapefruits briefly. Season to taste
- 6
Take the turkey out and keep it warm. Sieve the roast stock, bring to the boil and thicken. Refine with crème fraîche, season to taste. Arrange everything. Sprinkle with sunflower seeds, garnish with parsley. Served with: Boiled potatoes
- 7
Drink: cool white wine
Nutrition Facts
570 kcal
11 g
25 g
71 g
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