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Recipe by Emporion
Roast turkey with fruit stuffing is a traditional dish perfect for special occasions. The fruit stuffing, with renette apples, dried prunes and walnut kernels, gives the turkey a sweet and aromatic flavor. The turkey meat, brushed with melted butter and extra virgin olive oil, is tender and succulent. Slow cooking in the oven allows the flavors to blend perfectly. This dish originates from northern Italy and is a delight for the palate.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 13: Wash the prunes, place them in a cup and cover them with hot water, leaving them for a few hours until they have softened and swollen.
Step 2 of 13: Peel the apples, cut them into small cubes and sprinkle them with lemon juice so they do not turn brown.
Step 3 of 13: Cut the bread crumb into small cubes as well, place it in a bowl, sprinkle it with the melted butter and mix well.
Step 4 of 13: Add the apple cubes, the prunes cut into small pieces, the chopped walnuts, a generous grind of pepper, a heaped teaspoon of salt and mix carefully to distribute the ingredients well.
Step 5 of 13: Flame the turkey and empty it.
Step 6 of 13: Remove any feathers from the skin and wash it thoroughly under running water, then dry it inside as well, patting it with kitchen paper.
Step 7 of 13: Season the inside of the turkey with salt and pepper and fill it with the prepared stuffing.
Step 8 of 13: Sew the two openings of the bird with a large needle and strong white thread, then tie the legs and wings so they remain close to the body.
Step 9 of 13: Prepare a very fine chop with the green pepper, the leaves from a sprig of rosemary, five or six sage leaves and a teaspoon of thyme.
Step 10 of 13: Brush the turkey completely with the oil and press the prepared chop onto it, coating the entire skin.
Step 11 of 13: Place it in a large baking dish, preferably with an internal rack, and put it in the oven previously heated to 180 degrees.
Step 12 of 13: After the first half hour, cover the breast with a sheet of aluminum foil, which you will remove during the last hour of cooking.
Step 13 of 13: The turkey should stay in the oven for about three and a half hours: during this time you must baste it often with the juices that will form in the baking dish and
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving222 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,449 kJ346 kcal | 652 kJ156 kcal |
| Fat | 13.19 g | 5.94 g |
| of which saturated fatty acids | 3.15 g | 1.42 g |
| Carbohydrates | 16.14 g | 7.27 g |
| of which sugars | 11.79 g | 5.31 g |
| Fibre | 2.06 g | 0.93 g |
| Protein | 36.23 g | 16.32 g |
| Salt | 0.2 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
