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Stuffed turkey
45 m active | 3 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 575
  • Fat about 21g
  • Carbohydrates about 19g
  • Protein about 77g
This is needed
This is needed for 8 people
Filling
  • 2 tangerines
  • 200 g bread (e.g. potato and nut bread), cut into cubes
  • 1 garlic clove, pressed
  • 0.5 bunch sage, finely chopped
  • 0.25 tsp salt
  • 150 g country bacon, cut into strips
  • 0.25 tsp pepper
Turkey
  • 1 turkey (approx. 3.5 kg), ready to cook, ordered in advance from the butcher
  • 1 tbsp salt
  • 0.5 dl olive oil
  • a little pepper
  • 1 tbsp sage, finely chopped
  • 0.25 tsp nutmeg
To roast in the oven
  • 4 tangerines, rinsed with hot water, dabbed dry, cut in half
  • 5 garlic clove
  • 1 pack soup vegetables (approx. 500 g), cut into cubes
  • 1 bay leaf
  • 2 tbsp quince jelly, stirred until smooth
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And that's how it's done
And that's how it's done
Filling
Rinse the tangerines in hot water and pat dry. Grate the zest, press out the juice, add to a bowl along with the bread and all the other ingredients up to and including the pepper, mix. Knead by hand to form a compact mass.
Turkey
Rinse the turkey in cold water, dab dry with kitchen roll. Season inside and out, stuff. Secure the opening with toothpicks. Cross the legs, tie with kitchen twine. Place the turkey on a baking tray (breast side up). Combine the oil with the sage and nutmeg. Brush half of the mixture onto the turkey.
To roast in the oven
Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove the turkey, brush with the remaining oil. Arrange the vegetables, tangerines, garlic and bay leaf around the turkey. Reduce the oven to 160°C, roast for another 2 1/4 hours or so, spooning the cooking juices over the turkey from time to time. 20 mins. before the cooking time is up, brush the quince jelly over the turkey. The turkey is cooked when the juices run clear when pricked. Remove the toothpicks and twine and carve the turkey. Serve up the meat and stuffing. Pour the meat juices through a sieve and serve alongside as a sauce.