Stuffed turkey
Julian Kutos and Maja Florea serve a stuffed turkey on Christmas Eve, with bread and cranberry stuffing. Refined with Cointreau, not only the Christ Child will be delighted.
SEMMEL FILLING
| Ingredients | ||
|---|---|---|
| 500 | g | Bread cubes |
| 2 | Small onions | |
| 4 | Eggs | |
| 100 | g | Butter |
| 500 | ml | Whole milk |
| 1/2 | bunch | Parsley |
| 100 | g | Cranberries |
| Salt | ||
| Pepper | ||
TRUTHAHN
| Ingredients | ||
|---|---|---|
| 1 | Turkey (approx. 5 kg) | |
| 2 | teaspoon(s) | Salt |
| 2 | teaspoon(s) | Sweet paprika |
| 50 | ml | Cointreau |
| 1 | pinch | Black pepper |
| 3 | Quinces | |
| 300 | ml | Chicken stock |
| 3 | Oranges, juice thereof | |
| 50 | g | Butter |
TO SERVE
| Ingredients | ||
|---|---|---|
| 100 | g | Cranberry jam |
For the SEMMEL FILLING, pour warm milk over the bread cubes. Finely chop the onion and parsley and fry in butter until translucent. Add salt and mix with cranberries.
TRUTHAHN
- Pour Cointreau and the juice of 1 orange over the turkey. Salt the outside and inside and rub with paprika. Pepper the inside. Fill the belly cavity with breadcrumb mixture.
- Place the turkey in a roasting tin. Peel the quinces, cut into quarters, season with salt and place on the turkey. Cover the base with chicken stock and the remaining orange juice. Place the butter on the turkey.
- Preheat the oven to 200 °C hot air.
- Bake the turkey for approx. 60 minutes.
- Then reduce to 180°C and continue cooking for 2 hours.
- Baste the turkey with the remaining chicken stock while roasting. Drizzle with a little Cointreau.
- Finally, pepper and carve the turkey.
- Skim off the gravy and pour into a sauce pan. Fill the quinces with jam.
- Serve the turkey with sauce and quinces.
- Store the turkey leftovers in a cool place and eat as cold cuts.
SUPPLEMENTS
- The bread filling can also be used to make dumplings. Cook them separately or braise them in the gravy.
- The simplest side dish is roast potatoes, which are stewed in the turkey juices.
- Cabbage sprouts and glazed carrots or sugar snap peas also go very well with this dish.
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Further impressions:
