Christmas Turkey stuffed with saffron cranberries and wild rice

Method

1. 1

   Cook the rice according to the sachet, drain and rinse with cold water. Place rice, sausages, chestnuts, orange peel, breadcrumbs and dried cranberries in a salad bowl.

2. 2

   Meanwhile, melt the butter in a small saucepan and sage for 7-8 minutes over low heat until the butter softens. Stir in the stuffing and mix. Season with salt and freshly ground black pepper.

3. 3

   Fill the turkey with this preparation, add orange quarters and rosemary, and hold it. Weigh and place the turkey in a large roasting dish. Calculate the cooking time (18 minutes for 450 g). Preheat oven to 170°c-190°c / thermostat 5.

4. 4

   Melt the rest of the butter in a small saucepan and add the saffron and let stand for 5 minutes, stirring occasionally. Brush turkey and season with freshly ground salt and black pepper. Place the pancetta on the turkey.

5. 5

   Cover with aluminium foil and roast during the calculated time by watering with the meat juice every 45 minutes. Check if the turkey is cooked by pressing the thickest part of the thigh.

6. 6

   If the juice is clear, cover the turkey and let stand for 20 minutes before cutting. If the juice is pink, oven again and cook for another 15 minutes before testing again in the same way.

Nutrition

calories

640 kcal

fatContent

36 g

fiberContent

5 g

sugarContent

12 g

sodiumContent

720 mg

proteinContent

54 g

cholesterolContent

230 mg

carbohydrateContent

38 g

saturatedFatContent

18 g

unsaturatedFatContent

18 g

Indicative values from the source, for the original recipe.

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