Recipes
Stuffed turkey
Typical American Thanksgiving recipe, stuffed turkey is a second course that will give you a lot of satisfaction even for Christmas lunch. Here's how it's done!
Stuffed turkey is perhaps the most iconic dish of American Thanksgiving, the one we immediately associate with this stars and stripes holiday. Here it is a custom that is catching on, albeit slowly, but if you want to try your hand at preparing it at least once in your life, include it among the recipes on your Christmas menu.
Bear in mind, however, that this is not a quick and easy recipe: although there is nothing too complicated, the times are quite long . At least a day before you will have to let it marinate in the broth and then move on to the filling and finally the long three-hour cooking.
Ingredients
For the stuffed turkey
- Turkey – 6 kg
- Cooked chestnuts – 300 g
- Bacon – 150 g
- Sausage – 200 g
- Minced veal – 150 g
- Rennet apple – 1
- Dried plums – 6 g
- Dried blueberries – 70 g
- Eggs – 2
- Stale bread – 200 g
- Grated parmesan – 100 g
- Vegetable broth – 3 l
- White wine – 1 glass
- Butter – 200 g
- Aromatic herbs (sage, thyme, rosemary) – 2 tablespoons
- Salt – to taste
- Pepper – to taste
For the broth
- Water – 4 l
- Carrots – 4
- Celery – 2
- Onion – 2
- Salt – 4 tsp
- Aromatic herbs – to taste
Preparation
How to prepare the stuffed turkey recipe
First, prepare some vegetable broth by boiling all the ingredients for at least an hour and let it cool. If you like, you can flavor it with aromatic herbs such as thyme and rosemary. In the meantime, wash and clean the turkey thoroughly, flaming any remaining feathers.
Marinate it covered with the broth for at least 24 hours in the refrigerator.
Then mix the soft butter with the chopped herbs and salt and pepper to taste.
In a bowl, combine all the ingredients of the filling: the bacon cut into cubes, the sausage without the casing and the minced veal , the stale bread slightly soaked in 2 ladles of hot broth, the eggs , 2-3 handfuls of grated cheese , the peeled and coarsely chopped pre-cooked chestnuts , the diced apple and the dried plums . Mix everything well and stuff the bird.
Lift the breast skin, take the flavored butter and use it to spread it. Use the remainder for the rest of the turkey. To complete, tie the wings with the thighs so as to always close using the string and proceed with cooking.
Collect the vegetables used to prepare the broth and cut them into pieces of approximately 2 cm. Season them with oil, salt and pepper and place them in the pan. On top, place the turkey .
Bake at 150°C for about 3 hours , after the first half hour add the white wine then proceed by wetting it with the hot broth and the cooking juices of the meat every 20-30 minutes. Then switch to 180° C and continue cooking for 1 hour, always basting the stuffed bird. The stuffed turkey is ready when the core temperature is 68°C . Finally, once cooked, let it rest for about 20-30 minutes at room temperature.
Here is a video with all the steps to make it. You will notice some differences between the doses of the filling: since it is a family recipe, everyone has their own variations.
Do you want more recipes for the holidays? Here is our Christmas menu and our Thanksgiving recipes for inspiration ! Don't forget to serve the stuffed turkey with gravy and blueberry sauce, just as tradition dictates. And as a side dish, mashed potatoes or the more common mashed potatoes as long as they are homemade.
Conservation
We recommend storing the second course of meat for a maximum of 1-2 days in the fridge , in a special container with a lid. We do not recommend freezing in the freezer.
Read also
Turkey roulade stuffed with courgettes and bacon, an easy recipe to try!
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