Turkey stuffed with orange red cabbage
easy
240 mins
240 mins
Ingredients
- 750 g Turkey liver
- 20 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 kg Apples
- 1 collar Parsley
- 1 glass (370 g) Cranberries in juice
- 2 Eggs (size M)
- 1 (approx. 4.5 kg) Turkey
- 4 TABLESPOONS Oil
- 1 head red cabbage approx. 1,2 kg
- 2 medium-sized onions
- 20 g clarified butter
- 4 TABLESPOONS Red wine vinegar
- 2 Bay leaves
- 4 Carnations
- 2 Oranges
- 1-2 TABLESPOONS Sugar
- 3/8 l clear broth (instant)
- 200 g Whipped cream
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the liver, pat dry and chop finely. Heat the fat and fry the liver in it. Season with salt and pepper and let it cool down. Wash apples (put 1/2 aside for the garnish) and grate roughly. Wash 1/2 bunch of parsley and chop finely. Mix apples, liver, parsley and drained cranberries (except 2 teaspoons). Season with salt and pepper, stir in eggs.
- 2
Wash the turkey, dab dry and fill with the mixture. Plug the turkey with a wooden skewer and wrap a cotton thread around it. Tie wings and thighs together. Put turkey on the fat pan of the oven and rub with oil, salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 3 1/2 hours. In the meantime, pour the escaping gravy over the turkey. Clean and wash the red cabbage and cut into fine strips. Peel and finely chop the onions. Heat clarified butter in a pot. Fry the onions in it. Deglaze with red wine vinegar and 1/4 litre of water, cover and stew for about 1 1/2 hours. Add more water if necessary. Peel oranges so that the white skin is removed, cut the fillets from the parting skins.
- 3
Peel and finely chop the onions. Heat clarified butter in a pot. Fry the onions in it. Deglaze with red wine vinegar and 1/4 litre of water, cover and stew for about 1 1/2 hours. Add more water if necessary. Peel oranges so that the white skin is removed, cut the fillets from the parting skins. Season red cabbage with salt and sugar. Add orange fillets 15 minutes before the end of the cooking time. Take out the turkey, pour the roast donut into a pot. Add stock and cream and bring to the boil. Season to taste with salt and pepper and add the sauce thickener while stirring. Arrange the turkey on the orange red cabbage and garnish with the apple slices, cranberries and lemon balm. Add the sauce
- 4
Season red cabbage with salt and sugar. Add orange fillets 15 minutes before the end of the cooking time. Take out the turkey, pour the roast donut into a pot. Add stock and cream and bring to the boil. Season to taste with salt and pepper and add the sauce thickener while stirring. Arrange the turkey on the orange red cabbage and garnish with the apple slices, cranberries and lemon balm. Add the sauce
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