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Baked stuffed turkey with plum sauce and orange


Easy dishes | Baked stuffed turkey with plum sauce and orange

Easy dishes | Baked stuffed turkey with plum sauce and orangePortions 15 servings Preparation Time 180 minutes Cooking Time 12 minutesIngredients 1 8 kg turkey 4 cups sweet white wine 4 tablespoons margarine 2 cups fresh orange juice 1 cup apple juice 2 cups plums Seedless 4 cups of chicken broth 4 tablespoons of honey 1 sprig of cinnamon ½ teaspoon of fresh grated ginger 2 tablespoons of brown sugar 2 tablespoons of brandy < br> 1 tablespoon of orange zest and 1 tablespoon of soy sauce Juice of a large lemon 1 teaspoon of thyme Salt and pepper to taste FOR THE FILLING OF 500 grams of ground beef 250 grams of ground pork 250 grams of finely chopped turkey ham 200 grams of chopped macadamias 1 cup of chopped dried raisins 1 onion pearl finely chopped 2 garlic cloves, crushed and finely chopped 1 teaspoon of thyme 3 tablespoons of olive oil Preparation Wash the turkey and dry it inside and out with paper towel. Inject the two cups of wine. Prepare a marinade with the remaining two cups of wine, 1 ½ cups of the orange juice, the apple juice and lemon juice, a teaspoon of thyme, salt and pepper. On a large tray place the turkey, bathe with the marinade, cover with plastic wrap and bring to the refrigerator for 12 hours occasionally turning it over to that is completely marine. Preheat an oven to high temperature (200 ° C – 400 ° F). To prepare the filling, in a hot pan the oil and sauté the onion and garlic until they are lightly browned. . Add the meats and cook for ten minutes stirring continuously. Add the finely chopped ham, the raisins, the macadamias, the remaining teaspoon of thyme, the ginger, salt and pepper to your liking and cook for 10 more minutes. Fill the turkey with the preparation of the meats and suture with needle and thread the opening for that the filling is not lost during cooking. Place the turkey in a pavera with your marinade, spread with the butter, cover with aluminum foil and bake for an hour, reduce the temperature to (180 ° C – 350 ° F) and continue cooking for a further 1 ½ hours or until when you tap the turkey, the juice that sprout is transparent or if the bird has a cooking indicator, it has jumped. Dissolve the honey in the orange juice remaining, uncover the turkey, and with this preparation, varnish the turkey using a brush. Continue cooking until the skin is golden brown. Remove the turkey from the oven. To prepare the sauce, break the pavera with the broth, and take it to the fire. Add the finely chopped plums, add cinnamon, sugar, orange zest and soy sauce. br> Aromatize with the brandy and let reduce for 10 minutes. Trinch the turkey and serve with the sauce. Recetas Recomendadas

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