Turkey on the Christmas menu?
It has been old-fashioned for years, but the turkey on the Christmas menu is back. Turkey seems easy to prepare, but often the turkey is too dry. Furthermore, we do not dare to supplement the taste with a tasty filling, or we are not very creative with sauce. While turkey is ideally suited to try out delicious.
Turkey is very versatile … and most people don’t think about that. In addition to the traditional roast turkey, the turkey can be roasted, stewed, the turkey can be used in the composite dishes, it can be made into pate and we can fill the turkey with the tastiest materials. Here we opt for the more traditional turkey and the stuffed turkey. But vary according to taste … there are plenty of options.
Stuffed turkey with chestnuts
- 1 turkey weighing about 3.5 kilos
- 1 bottle of sherry
- 20 chestnuts
- 150 grams of ground beef
- 1 red onion
- 2 carrots
- 2 celery stalks
- 8 slices of white bread
- 2 sprigs of rosemary
- olive and sunflower oil
- pepper and salt
The washed and dried turkey should first be rubbed with olive oil. Add a little salt to the inside to taste.
Make an incision in the chestnuts and roast them in hot oil for about 15 minutes. Then let it cool, peel and cut in half. Heat the butter in the frying pan and add the loose ground beef, the chopped onion, carrot and celery. When the ground beef is done, add it all together with the chestnuts. Mix well and add a small slice of bread, the rosemary and some salt and pepper to taste.
Now put a little stuffing in the neck of the turkey and sew it closed. Then fill the abdominal cavity with the rest of the filling and place a sandwich to keep the filling in well. Put the legs together and put the turkey in a large oven dish. Pour warmed sunflower oil over the turkey. This is how you seal the turkey. Now the turkey can go in the oven and make sure it is at about 180 degrees. For 3.5 kilos you have to assume about 2 hours of cooking time. Pour some sherry over the turkey regularly. When the turkey comes out of the oven, let it rest for a few minutes before serving. If you let the turkey sit a little longer, cover it with foil. Otherwise, the turkey may cool too quickly.
- 1 turkey weighing about 4 kilos
- 5 dl semi-skimmed milk
- 1 onion
- 2 cloves of garlic
- 5 slice of white bread
- fresh black pepper and salt
Turn the oven on to about 200 degrees and place the turkey in a large baking dish. Take plenty of salt and pepper and rub it generously into the turkey. Then melt the butter in a pan and dip a clean tea towel in it. Then take it out again and place it well over the turkey. Pour about 3 dl of water into the oven dish with the turkey and put it all in the oven. Roast the turkey for about 3 hours and regularly pour the moisture from the oven dish over the turkey. Once the turkey is cooked (poke it briefly to see if the juices actually come out) place it on a platter, remove a tea towel, cover it with foil and let the turkey rest for a while.
Make a nice and simple sauce and pour the milk into a pan. Add the garlic and onion. Carefully bring to the boil. When it is fully boiling, the garlic and onion can be removed and then add chopped bread. Make it a nice thick substance and then add some nutmeg and salt to finish it off.