Stuffed turkey with baked fruit to spicy red cabbage and deep-fried potato taler
very easy
210 mins
210 mins
Ingredients
- 12 Stem(s) Thyme
- 3 (à 200 g) Bag of dried fruit mix
- 650 ml apple juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5 Onions
- 4 Apples
- 4 Carrots
- 1 (approx. 3 kg) ready-to-cook baby turkey
- 400 ml Poultry stock
- 6 TABLESPOONS Soy sauce
- 3 TABLESPOONS Maple syrup
- 750 g waxy potatoes
- 1/2 bunch Parsley
- 50 g ground almonds without skin
- 1 Egg yolk (size M)
- 100 g Potato flour
- 50 g Lard
- 2–3 Bay leaves
- 1/2-1 TEASPOON Gingerbread spice
- 2 (720 ml each) Glasses of red cabbage
- 2 TABLESPOONS thickened cranberries
- 2 Eggs (size M)
- 6 TABLESPOONS Breadcrumbs
- 1,25 l Oil
- 20 g Cornstarch
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Thyme
Directions
- 1
Wash the thyme, shake dry and pluck the leaves from the stalks. For the filling, mix fruit mix, thyme and 200 ml apple juice, season with salt and pepper. Leave to stand for about 30 minutes. Peel 3 onions and cut into slices. Wash and quarter 2 apples. Peel and wash the carrots and cut them into large pieces
- 2
Clean the turkey thoroughly, wash and pat dry. Rub the inside and outside with salt and pepper. Add the filling to the turkey. Stick together with wooden skewers and tie up with kitchen string. Put the turkey on a fat pan. Spread onions, carrots and apples around it and roast in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 3 hours
- 3
After about half the roasting time, deglaze the turkey with poultry stock, 200 ml water and 250 ml apple juice. Mix soy sauce and maple syrup. Spread the turkey with the syrup mixture approx. 30 minutes before the end of the roasting time
- 4
Wash the potatoes and cook in boiling water for about 25 minutes. Wash parsley, shake dry and chop finely. Drain the potatoes, remove the skin and immediately press the potatoes through a potato ricer
- 5
Knead potatoes, parsley, 1 1/2 teaspoon salt, almonds, egg yolk and potato flour well. Form 2 rolls (approx. 5 cm Ø) from the potato mixture. Let cool off
- 6
Meanwhile peel 2 onions and chop them finely. Wash, peel and quarter 2 apples, cut out the core. Finely dice the apples. Heat the lard in a pot, add the onions, bay leaf and apples and fry lightly. Dust with gingerbread spice. Add red cabbage, deglaze with 200 ml apple juice, bring to the boil and simmer covered for about 20 minutes. Stir several times. Stir in cranberries. Season with salt
- 7
Cut the potato rolls into slices about 1 cm thick. Whisk eggs. Turn potato thalers first in egg, then in breadcrumbs. Heat the oil in a high, wide pot to 175 °C. Put 6-7 taler each into the hot fat, fry until golden, lift out, drain on kitchen paper and keep warm
- 8
Lift the turkey off the baking tray, keep warm. Pour roast stock through a sieve, collect in a pot and drain well. Degrease the stock and bring to the boil. Stir starch and 5 tbsp. water until smooth. Bind the stock with it, bring to the boil again and simmer for about 1 minute. Keep warm. Take turkey out of the oven and cut into pieces. Remove the filling carefully. Arrange red cabbage, potato thaler, turkey with some sauce and filling on plates. Garnish with thyme. Add remaining sauce and filling
- 9
Waiting time approx. 20 minutes
Nutrition Facts
1020 kcal
111 g
28 g
74 g
More Delicious Recipes
