Roast turkey with stuffing
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It belongs to the English custom that the turkey is served whole and carved at the table. It is usually served by the master of the house, who puts a piece of white breast meat, some of the dark meat from the back and thighs, and a slice of stuffing on everyone’s plate.
Ingredients:
Procedure:
1. Gut, wash, dry and salt the turkey, let it rest (in the meantime prepare the stuffing)
2. Fill the stuffing with the prepared turkey, close the opening with barbecue needles or sew it together
3. Coat the whole turkey with lard and wrap it in foil
4. Bake in a preheated oven at 175-180 °C for 2-3 hours depending on the size of the turkey (for every half kilogram of meat, count about 20 minutes of baking at 175 °C)
5. Half an hour before the baking time, remove the foil and just before the baking time, pour a cup of cold water over the turkey to create a crispy crust.
Preparation of stuffing:
1. Fry the onion in bacon, add the pre-cooked, chopped giblets, minced meat, breadcrumbs, eggs and spices
2. Season everything with salt and mix well, moisten the mixture with broth if necessary.
Recommendation:
On the plate with the turkey is a piece of warm ham and sausage rolls, as a side dish serve roasted potatoes, Brussels sprouts or boiled carrots, roasted onions and a spoonful of bread sauce.
