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Turkey stuffed with minced meat and apple

Label gluten_free
150 min
easy
medium

Preparation

1

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

2

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

3

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).

4

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.

5

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. 

Ingredients

6
People
  • 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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