Turkey with ham and pear stuffing

Name: Turkey with ham and pear stuffing
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 1 rod/s Leeks; 2 Garlic cloves; 1 large pear (approx. 175 g; e.g. Williams Christ); 175 g soft butter; 125 g Diced ham; 120 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Turkey ready to cook (turkey; approx. 4 kg); 4 TABLESPOONS Oil; 400 ml Poultry stock (glass); 2 TABLESPOONS Cornstarch; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

We open with a secret: a little butter between the skin and the turkey breast makes the meat especially juicy. While the stuffed bird then roasts in the oven, you can take care of the side dishes. It is only towards the end that it awaits your attention again and wants to be coated with butter - so the skin turns a wonderful golden brown.

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

1 rod/s Leeks
2 Garlic cloves
1 large pear (approx. 175 g; e.g. Williams Christ)
175 g soft butter
125 g Diced ham
120 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Turkey ready to cook (turkey; approx. 4 kg)
4 TABLESPOONS Oil
400 ml Poultry stock (glass)
2 TABLESPOONS Cornstarch
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
For the filling clean, wash and chop the leek. Peel garlic and chop finely. Wash, quarter, core and dice the pear. Heat 50 g butter in a pan. Fry leek, garlic and ham in it. Stir in breadcrumbs, fry briefly, remove from heat. Stir in the pear. Season with salt and pepper.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). If necessary, remove offal and neck from the turkey, rinse with cold water. Wash the turkey thoroughly inside and out, dab dry and season with salt and pepper.
3
At the neck opening between skin and breast flesh, push a few fingers or the hand while carefully loosening the skin from the flesh towards the belly opening - it should not tear. Spread 75 g soft butter between skin and breast meat. Put the ham filling into the turkey (see tip 1). Close the opening with wooden skewers.
4
Tie the legs together with kitchen twine (see tip 2). Put Turkey on a fat pan (or in a large roasting pan). Stick the wings under the turkey. Brush the turkey with oil and cover with foil. Cook for about 2 1⁄4 hours in a hot oven. After about 1 hour, add the neck, giblets and 200 ml water and continue cooking covered.
5
Remove foil. Melt 50 g butter. Brush Turkey with it (see tip 3). Continue cooking in the open oven for approx. 45 minutes, sprinkling the resulting gravy every 10 minutes. Do the cooking check (see page 84). Turn the temperature up (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Mix 8 tbsp. water with 2 tbsp. salt. Spread this over the turkey and cook for about 10 minutes until crispy.
6
Take out the turkey, put it on a plate and let it rest covered for about 15 minutes (now add side dishes like oven vegetables or roast potatoes to the oven). For the sauce, dissolve the roast from the turkey tray with 200 ml warm water. Pour it through a sieve into a pot, let it cool down for about 10 minutes and degrease it. Add the stock and bring to the boil. Stir starch with 4 tbsp. water until smooth. Stir into the boiling sauce, simmer for about 2 minutes. Season to taste with salt and pepper. Serve turkey carve (see tip 4) with sauce and side dishes.