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Damhert Nutrition


Turkey stuffed with minced meat and apple

Label gluten_free
150 min



Preheat the oven to 180 ° C. Rinse the turkey inside and outside thoroughly with cold water. Pat dry with paper towels.


Prepare the minced meat with the remaining ingredients. Fill the turkey with the seasoned meatlofe mixture.


Tie the legs of the turkey with a kitchen twine so that the stuffing stays inside. Rub the turkey with butter, season with salt and pepper. Insert into the thickest part of the turkey a meat thermometer, but make sure it does not touch any bones (which are warmer than the padding and therefore give a distorted picture of the temperature).


Place the turkey in a roasting pan and place it in the oven for about 2 hours. The core temperature must be 74 °C, and the liquid that runs off the turkey when you prick it, should be clear.


Let the cooked turkey rest for about 20 minutes under aluminum foil. Loosen the roasting remains with the vegetable broth and let it cook. Add a few lumps of cold butter to the gravy and season with salt and pepper. 


  • 3 kg turkey
  • 400 ml low salt vegetable broth
  • 300 g turkey meat
  • 180 g pancetta
  • 100 g chestnuts cooked and chopped
  • 2 pieces apples peeled and diced
  • 100 g parsley
  • 2 pieces garlic finely chopped
  • 1 piece lemon zest
  • 100 g gluten free bread-crumbs
  • 1 tablespoon fresh sage (chopped)
  • 1 tablespoon butter
  • 1 tablespoon pepper
  • 1 tablespoon salt

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