Stuffed turkey with pineapple-red cabbage
easy
180 mins
180 mins
Ingredients
- 1 ready-to-cook baby turkey (approx. 3 kg) with offal
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 125 g Shallots
- 375 g sour apples (e.g. red Boskop
- 1 potty Thyme
- 30 g Butter or margarine
- 1/2 l Chicken broth (instant)
- 1 (approx. 1.25 kg) Red cabbage
- 1 Onion
- 1 can(s) (580 ml) Pineapple in rings
- 30-40 g clarified butter
- 4-5 Tbsp Red wine vinegar
- 1 knife tip ground cinnamon and cloves
- 50 g Whipped cream
- 1 TABLESPOON pickled green peppercorns
- 2-3 TABLESPOONS dark sauce thickener
- 2 Steamed apple slices for garnishing
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the turkey, dab dry and season inside with salt and pepper. Wash liver, heart, stomach and neck as well. Cut liver and heart into small pieces. Peel the shallots. Wash and quarter apples, remove core and cut the quarters roughly into pieces. Wash and chop the thyme, except for something to garnish. Heat 15 g fat in a frying pan, fry shallots, liver and heart briefly. Season with salt, pepper and thyme, mix in apples. Fill the turkey's stomach and neck opening with the apple mixture and pin it in.
- 2
Tie legs and wings together. Rub turkey with remaining soft fat, salt and pepper. Rinse the fat pan of the oven with water and place the turkey on top with the breast facing down. Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for 2 - 2 1/2 hours. After approx. 1 hour, turn the turkey and pour on approx. 1/4 litre of stock. Finish roasting the turkey and scoop with roast stock from time to time. Add throat and stomach 30 minutes before end of cooking time. Clean and wash the red cabbage and cut into fine strips. Peel and chop onion. Drain the pineapple and collect the juice. Cut the pineapple into pieces. Heat clarified butter in a pot and fry the onions in it until transparent. Add cabbage, braise briefly and deglaze with pineapple juice, 1/8 litre water and vinegar. Season with salt, pepper, cinnamon and cloves. Cover and stew for 45-60 minutes. Add pineapple pieces 10 minutes before the end of the cooking time. Season to taste red cabbage.
- 3
Peel and chop onion. Drain the pineapple and collect the juice. Cut the pineapple into pieces. Heat clarified butter in a pot and fry the onions in it until transparent. Add cabbage, braise briefly and deglaze with pineapple juice, 1/8 litre water and vinegar. Season with salt, pepper, cinnamon and cloves. Cover and stew for 45-60 minutes. Add pineapple pieces 10 minutes before the end of the cooking time. Season to taste red cabbage. Remove turkey from the fat pan and keep warm. Pour gravy through a sieve and dissolve the roast with the remaining stock. Pour through a sieve as well. Add cream and green pepper, bring stock to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again briefly, season with salt and pepper. Arrange the turkey on the red cabbage, garnish with the remaining thyme and apple slices as desired. Serve with extra sauce. Serve with duchess or boiled potatoes
- 4
Remove turkey from the fat pan and keep warm. Pour gravy through a sieve and dissolve the roast with the remaining stock. Pour through a sieve as well. Add cream and green pepper, bring stock to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again briefly, season with salt and pepper. Arrange the turkey on the red cabbage, garnish with the remaining thyme and apple slices as desired. Serve with extra sauce. Serve with duchess or boiled potatoes
- 5
Per portion (for 8 people) approx. 3230 kJ/ 770 kcal. E 81 g/ F 31 g/ KH 19 g
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