Summary

Ingredients

• 1 turkey, fresh, 3 kg
• 100 g white bread
• 125 ml milk
• 200 g poultry liver, minced or round beef
• 5 shallot (s), steamed
• 200 g cooked ham, diced
• 300 g chestnuts, diced (tetrapack)
• 2 tablespoon parsley, chopped
• thyme
• 2 egg (s)
• salt and pepper
• 1 packet bacon
• butter
• 1 bunch soup greens
• sage

Print Recipe Pin Recipe

Instructions

1. Wash and dry the turkey and season with plenty of salt and pepper inside and out. Fill with a filling made from bread, milk, liver, shallots, ham, chestnuts, parsley, thyme, sage, egg and spices (season the filling well, use everything chopped or pureed to taste). Sew up the opening or pin it with roulade needles and tie it up like a boot (it is the simpler method and can be easily removed again!). Massage the turkey with butter, cover with sage leaves (lots of them) and cover with bacon. Wrap it loosely with a string so that the bacon holds better.
2. Preheat the oven to 225 °. Put the turkey in the roaster or in the juice pan in the hot oven and fry for 30 minutes. Then add 1 cup of water and the finely chopped soup greens. Switch the temperature down to 180 °.
3. During the cooking time (a total of 2.5 - 3 hours), baste the gravy once and after 1.5 hours pour in a little more than a cup of water.
4. Tastes great!