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Stuffed turkey with mushrooms, raisins and apricots

Turkey stuffed with chicken, mushrooms, raisins, and apricots. Sprinkled with ghee-escargot herbs and served with seasonal garnishes.

The epitome of festive conviviality: a golden-brown roasted turkey, filled with rich flavors and ready to share. This deboned and perfectly cooked turkey brings warmth, aroma, and tradition together at the table.

Ingredients

1Turkey
500gGhee
30gEscargot herbs

700gBonken

2Onions
2Shallots
Butter
4(Small) red onions

Pepper and salt
150g(Mini) Brussels sprouts

250gCherry tomatoes
Oil
Pepper and salt

140gSugar
240gCranberry
180gWater

Preparation

  1. Preheat the oven to 140°C.
  2. Place the turkey, preferably on a rack in a roasting pan, in the oven for 90 minutes.
  3. Meanwhile, heat the ghee with the escargot spices.
  4. Baste the turkey with this mixture every 15 minutes.

  1. Wash the potatoes and cut them with the skin on to the desired size.
  2. Boil them in salted water for about 5 minutes.
  3. Add them to the oven dish when the turkey has 1 hour left to cook.

  1. Cut the onions to the desired size and brown them in the pan.
  2. Add them to the turkey for the last half hour of oven time.

  1. Clean the Brussels sprouts.
  2. Blanch them for about 2 minutes (depending on size).
  3. Add them to the oven dish for the last half hour.

  1. Wash the tomatoes and add them to the roasting tray in the oven for the last fifteen minutes.

  1. Mix the cranberries with the water and sugar in a pan and bring to a boil.
  2. Reduce the heat and place a lid on the pan.
  3. Let the cranberries pop and turn off the heat.
  4. Add them to the oven dish for the last fifteen minutes.