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Roasted Turkey with Meatballs

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Roasted Turkey with Meatballs image

Ingredients
1 10 to 12 pound fresh or frozen (and thawed) turkey
FOR MEATBALLS AND STUFFING:
500 g (1 lb) mushrooms
300 g (10 oz) bacon, thinly sliced
250 g (0.5 lb) chicken liver
parsley
2 tablespoons chopped onion
100 g (3.5 oz) bread crumbs
3 eggs
3 tbs brandy
50 g (1.7 oz) butter
chicken broth
oil
salt, pepper

Preparation

  1. Take your hand and run it between the skin and the meat of the breast, creating an envelope. Insert parsley in this space.

  2. MEATBALLS AND STUFFING: Chop mushrooms, bacon and liver and cook it with onions in a large skillet. Let cool. Add bread crumbs, brandy, 2 eggs, broth, salt and pepper.

  3. Stuff turkey with 2/3 of the mixture. Sprinkle turkey with salt and pepper. Wrap with bacon and tie with kitchen twine. Let stand in refrigerator 4-5 hours.

  4. Preheat oven to 338 F (170 C).

  5. Heat butter in a  roasting pan. Quickly brown the turkey on a stovetop. Pour hot oil over it.

  6. Place the turkey in the oven. Roast turkey for 2 and 1/2 hours. Check from time to time and add some broth if necessary. Increase temperature to 390 F (200 C) and roast for another 30 minutes to complete the browning of the bird.

  7. Approximate Stuffed Turkey Cooking Time:

    8 to 12 pounds (3,5 – 5,5 kg) 3 to 3 1/2 hours
    12 to 14 pounds (5,5 – 6 kg) 3 1/2 to 4 hours
    14 to 18 pounds (6 – 8 kg) 4 to 4 1/4 hours
    18 to 20 pounds (6 – 8 kg) 4 1/4 to 4 3/4 hours
    20 to 24 pounds (9 – 10 kg) 4 3/4 to 5 1/4 hours

  8. Take 1/3 of the stuffing, add one more egg, more bread crumbs if necessary, salt and pepper. Shape walnut-size meatballs and fry them in a skillet. Strain juices and serve with the turkey and meatballs.

 

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