Stuffed turkey with baked fruit with spiced red cabbage and bread dumplings

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 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. 2

   Clean the turkey thoroughly, wash and pat dry. Rub in salt and pepper from the inside and outside. Put the filling into 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. 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. 4

   Cut the rolls into small cubes. Pour milk over them and let them steep for about 20 minutes, stirring several times. Wash parsley, shake dry and chop finely. Add parsley, except for something to garnish and eggs to the roll cubes and mix well. Season well with salt and pepper

5. 5

   Halve the bread roll mixture. Form each half into a roll (approx. 5 cm Ø) on a damp tea towel. Tie the ends of the cloth tightly with kitchen yarn. Bring plenty of salted water to the boil in a large pot. Add the rolls and let them simmer at low heat for about 45 minutes

6. 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. At the end of the cooking time stir in cranberries. Season red cabbage with salt

7. 7

   Lift dumpling rolls out of the water, let them drain, remove cloth, cut rolls into slices, keep warm. Lift turkey from baking tray, keep warm. Pour roast stock through a sieve, catch in a pot and drain well

8. 8

   Degrease the stock and bring to the boil. Stir starch and 50 ml water until smooth, use to thicken the stock. Bring to the boil 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, bread dumplings, turkey with some sauce and filling on plates. Sprinkle with parsley and garnish with thyme. Add remaining sauce and filling

9. 9

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
930 kcal

CARBS
108 g

FATS
19 g

PROTEINS
75 g