Christmas stuffed turkey
If you want a special roast recipe that will impress and add flavor to your Christmas meal, stuffed turkey is the perfect choice. This roast is not only tender and flavorful, but it also represents a charming culinary tradition.
To prepare a stuffed turkey, you will need a turkey weighing about 4-5 kg, which should be fresh and of good quality. We start by preparing the stuffing. Take 200 g of white bread, cut it into cubes and let it dry a little. In a pan, add 50 ml of olive oil and sauté 2 medium onions finely chopped together with 3 crushed garlic cloves until golden. Add 150 g of finely chopped mushrooms and let them cook until all the water evaporates.
Over the vegetable mixture, add the bread cubes, 100 ml of chicken broth, 100 g of ground walnuts, 150 g of raisins, and a few sprigs of fresh thyme. Mix well until you obtain a homogeneous composition, and the stuffing is ready.
Now, prepare the turkey. Wash it well and dry it with a kitchen towel. Season it inside and out with salt and pepper to taste. Fill the turkey with the prepared mixture, being careful not to overfill it, as the stuffing will expand during cooking. Tie the legs with kitchen twine and secure the breast with toothpicks or twine to keep the stuffing inside.
Preheat the oven to 180 degrees Celsius. Place the stuffed turkey in a large roasting pan, brush it with 100 g of melted butter, and add some chopped vegetables (carrots, celery, onion) and a few cloves of garlic for extra flavor. Cover the pan with aluminum foil and let the turkey roast for about 2 hours. After this period, remove the foil and let it brown for another 30-45 minutes, until the skin becomes golden and crispy.
Once the turkey is ready, let it rest for 20 minutes before carving. Serve it with seasonal sides, such as mashed potatoes, sautéed cabbage, or a salad of raw vegetables. This stuffed turkey recipe will surely bring a touch of magic and tradition to the Christmas table, being a true feast for all your loved ones. Enjoy every bite and cherish the moments spent together!
1. Thaw the turkey: in the fridge takes 2-3 days, at room temperature takes about 1 day, in cold water 10-12 hours. Remove the innards and rinse the turkey. 2. Then make the stuffing: Mix the bread with warm milk. Chop the liver and bacon. Fry the bacon and onion, add the liver and quickly fry everything. Mix everything with the bread, spices, and finally the egg. 3. Rub the turkey inside and out with salt and pepper. Stuff the turkey and sew with cotton twine at the bottom and neck. Tie it so that the thighs are next to the body. 4. Rub the turkey with melted fat. Place the turkey on its side in a pan (it may need to be supported with crumpled aluminum foil). Put it in the oven at 175 degrees on the bottom rack. Roast for about 30 minutes, turn to the other side and roast for about 30 minutes. Then turn it breast side up and roast again. Count about 45 minutes per kg. (A total of 2 - 2.5 hours.) Cover the breast with aluminum foil if it browns too much. Test with a skewer in the muscle of the thigh. When the juices run clear, the meat is ready. Let the turkey rest under aluminum foil while you make the sauce. 5. Thin the sauce from the pan with water. Strain the sauce and thin it with water or water with Vegeta to make about 6 dl. Boil the sauce and mix in 4 tablespoons of flour mixed in a little cold water. Boil the sauce for a few minutes. Add about 1 dl of sour cream and soy sauce (salt) or sherry. The stuffed Christmas turkey is served hot, with your favorite side dish. Recipe proposed by Elena.
Ingredients: For 6-8 servings: 1 turkey (2-3 kg) 1 tablespoon salt 2 pinches of pepper Filling: 5 dl white bread made into crumbs 1 1/2 dl milk turkey liver 50-100 g bacon 1 chopped onion 2 teaspoons thyme 1/2 teaspoon salt 1 pinch of pepper zest from 1 lemon 1 beaten egg
