Christmas turkey with nut filling

For 7 people
  • 20 g dried porcini mushrooms
  • 250 g White bread from the previous day
  • 1 Bunch Parsley
  • 1 small stick of leek (leek )
  • 4 medium-sized onions
  • 100 g mixed smoked bacon
  • 3 EL softened butter
  • 2 TL dried marjoram
  • Salt, pepper
  • 50 g Walnut kernels
  • 1 young turkey (3.5-4 kg)
  • 2 Eggs
  • 1 medium-sized carrot
  • 3/4 l Chicken broth or poultry stock
  • 500 g Mushrooms
  • 200 g whipped cream
  • 2-3 EL cornstarch
  • 2 untreated orange wedges
  • wooden skewers, kitchen twine
210 minutes
easy
1.
Rinse the boletus, soak in a good 1/2 l of lukewarm water. Dice bread. Wash and chop parsley. Clean, wash and finely chop the leek. Peel the onions, dice 1. Dice the bacon, fry until crispy. Add 1 tbsp butter. Fry the onion and leek. Add marjoram and parsley, season. Mix in the bread. Approx. Let rest for 10 minutes
2.
Chop nuts. Wash the turkey, pat dry. Season the inside with salt and pepper. Knead the eggs and nuts into the bread mixture. Stuff the turkey with it. Close the opening. Tie the clubs together. Place the turkey (breast up) on the drip pan
3.
Peel the carrot. Chop the carrot and 2 onions. Spread around the turkey. Brush the breast with 1 tbsp butter. Fry in a hot oven (electric oven: 200 ° C / convection: 175 ° C / gas: level 3) for 2 1 / 2-3 hours. As soon as the vegetables are slightly brown, gradually add the stock. Scoop the turkey more often
4.
Drain the porcini mushrooms, collect the mushroom water. Pour half into the turkey. Clean and quarter the mushrooms. Dice the remaining onion
5.
Brush the turkey with cold, strongly salted water for the last 10 minutes. Fry until crispy over the highest heat. Fry the mushrooms and porcini mushrooms in 1 tablespoon of hot butter. Brown the onion and season. Deglaze with the rest of the mushroom water and cream, bring to the boil. Simmer the sauce for about 2 minutes
6.
Keep turkey warm. Sieve the stock, pour into the mushroom sauce, bring to the boil. Mix the starch with a little water, thicken the sauce, season to taste. Carve the turkey, cut open the filling. Serve everything. In addition: Brussels sprouts and boiled potatoes
1 person approx:
  • 750 kcal
  • 3150 kJ
  • 81 g protein
  • 36 g fat
  • 21 g carbohydrates

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