Stuffed Turkey Recipe

Oma’s Stuffed Turkey Recipe with Apples and Chestnuts for Thanksgiving

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Stuffed Turkey Recipe

Stuffed Turkey Recipe with apples and chestnuts. Stuffed Turkey is called gefuellter Truthahn in Germany.

Instructions for Stuffed Turkey Recipe

THAWING TIME: If you’re bringing home a frozen turkey, you need to consider the time it takes for it to properly thaw. You have two choices in this regard. One, store it in the refrigerator—which will take days to defrost. Or, two, place your turkey in a large container of cold water—which will take hours. Have a look at your options below.

     Size:                   Refrigerator:                     Cold Water:

10–18 lbs.                 3–4 days                         5–9 hours

18–22 lbs.                 4–5 days                         9–11 hours

22–24 lbs.                 5–6 days                        11–12 hours

24–30 lbs.                 6–7 days                        12–15 hours

NOTE: Once your turkey has thawed, be sure to remove the giblets. They’re usually inside the turkey, wrapped in paper.

Cooking time for the Stuffed Turkey Recipe:

For a single stuffed turkey, approximately 5.4 kg (12 lbs),  plan on about 4 ½ hours hours in a pre-heated oven.

MEASUREMENTS: Recipes below based on a 12–16 lbs turkey.

Ingredients for the stuffing:

  • 2 tablespoons of shortening
  • 3 diced shallots
  • 300g (10.5 oz) ground beef—not too lean
  • 500 g (17.6 oz) chestnuts in can
  • 2 apples—diced
  • 2 slices of white bread—diced
  • 100 g (3.5 oz) celery knob—diced
  • 1 bundle of fresh parsley
  • 1 tablespoon of fresh-cut thyme
  • 2 tablespoons of English double cream (OR) crème fraiche

Preparing Stuffed Turkey Recipe

Stuffing preparation:

Dice the shallots, chestnuts, celery, apple, and bread. Melt the shortening in a pan. Fry the shallots until they are transparent and then add the ground beef until it’s completely cooked and crumbly. Now, add the rest of your diced ingredients (chestnuts, celery, apple, and bread) and stir fry. Add thyme and parsley, some salt and pepper, and thicken the mixture with the English double cream or crème fraiche.

NOTE: If you want to add the turkey liver to this recipe, just add it when you first melt the shortening in the pan. Cook fully, remove, and set aside before adding the ground beef. Once the ground beef is browned, add the cooked turkey liver—along with the other diced ingredients and stir fry.

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Prepare the Turkey and Gravy:

Rinse your turkey. Have it sit in the sink filled with cold water for a little while. Before you’re ready to prepare your turkey, be sure to dry it (inside and out) with a paper towel.

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Ingredients:

  • 0.94 l (32 z) of chicken broth
  • 4 slices of bacon—not-so lean
  • 3 big carrots
  • 4 celery stalks
  • 2 large onions
  • 3 stems of thyme
  • 2 tablespoons of sour cream
  • 1 orange—freshly squeezed
  • Sunflower oil
  • Marjoram Leaves
  • Salt & pepper
  • 2 tablespoons of cornstarch
  • 1 bottle of beer

Materials:

  • Toothpicks
  • Thread and needle

After drying your turkey with a paper towel, rub a mixture of salt and pepper mixture on the inside and outside. Wrap the bacon around the wings and legs and stabilize it with toothpicks. Put your stuffing into the opening and sew it closed with your needle and thread and place the turkey into your pan. Add the chicken broth to it, as well as the sliced carrots, chopped onions, stems of thyme, and cut celery.

photo 7   photo 4   photo 2

Preheat your oven to 220°C (425°F) and cook the turkey as follows:

Place your turkey on the first rack uncovered and roast it for about 30 minutes uncovered by 220°C (425°F).

Turn heat down to 180°C (360°F) cover turkey with aluminum foil and let it cook for another 3 ½ hours.

NOTE: Baste the turkey all around from time to time with the chicken broth!

After having the stuffed Thanksgiving turkey for 4 hours in the oven, turn the heat up to 220°C (425°F) and uncover the turkey and place it on the middle rack for an additional 30 minutes.

NOTE: After you placed the turkey on the middle roast, pour half of the bottle of beer over the turkey. Add the other half of beer about 15 minutes later.

When cooking time is complete, remove the stuffed Thanksgiving turkey from the pan and immediately brush it with sunflower oil and sprinkle marjoram leaves over it while it cools down—prior to it being carved.

Preparation of gravy:

Collect the vegetables and remaining liquid from the pan and pass it through a sieve or food mill. Next, place it in a pot and bring it to a boil. Lower the heat and add the juice of one orange along with 2 tablespoons of sour cream. Mix well and add two tablespoons of corn starch (or potato starch) with about 3 tablespoons of water to thicken. Bring it to boil again and you are DONE and ready to serve. Enjoy with your family.

Click the link to find more ideas and recipes for your Thanksgiving Meal.

Serving Stuffed Turkey Recipe

 


  • Michelle Hatala

    Oma, Danke for all posting of recipes. They look lecker. This Thanksgiving I will be using your stuffed turkey recipe and a few others. Do you have a recipe for potatoe pancakes? I made them last year they were quite good, but since we have moved and I cannot locate the recipe. I will surely post picture of my turkey!

    • The Oma Way

      Michelle, thank you for your nice comment. For the pancakes, I use about 2 kg of large peeled potatoes, 2 small peeled onions, 2 leveled teaspoons of salt, 3 eggs, and about 60-80 g all-purpose flour. Grate the potatoes and the onions into a colander, so that they can drain. Have them in a bowl. Mix with salt and the eggs. Add the flour and mix. Heat up sunflower oil in a pan.Form the pancakes and fry them on both sides, until they are brown. Hope this helps. Yours, Oma

    • The Oma Way

      Michelle, thank you for your nice comment. For the pancakes, I use about 2 kg of large peeled potatoes, 2 small peeled onions, 2 leveled teaspoons of salt, 3 eggs, and about 60-80 g all-purpose flour. Grate the potatoes and the onions into a colander, so that they can drain. Have them in a bowl. Mix with salt and the eggs. Add the flour and mix. Heat up sunflower oil in a pan.Form the pancakes and fry them on both sides, until they are brown. Hope this helps. Yours, Oma

      • Wool & Whimsy

        Danke sehr Oma, I will make these tomorrow with your turkey and stuffing recipes. Pictures post to follow. Happy Thanksgiving to you

  • Wool & Whimsy

    Hallo Oma, Danke sehr for the Thanksgiving recipes they were delicious! Everyone remarked how juicy the turkey was. My first year of not using a brine and yours had the best flavor and so moist! And the stuffing…I cannot say enough about the chestnuts and apples being added. I should mention, rather than ground beef in the stuffing I added ground pork sausage because the beef I had on hand was venison from my husbands hunting trip. Good thing I tasted before adding to the mixture because I was fearful it would ruin the turkey! So I added pork as my Grandma used to and it saved me. Next year I will try the regular ground beef. And the potatoe pancakes were the best ever. My meal was a great success, the family loved it and I have added these recipes to my yearly binder to be used each year. Happy Thanksgiving 2015 from The Christophers! ~ Michelle

    • The Oma Way

      Michelle, that looks fantastic! I am glad it worked all out and you succeeded. I can imagine that the ground pork worked fine and you made a good decision not using the venison. Thank you for your nice comment. I wish you and your family the happiest of holidays. Yours, Oma.

      • Wool & Whimsy

        Thank you very much Oma, it was delicious because of those recipes you share here! I am grateful for your website and YouTube pages. My grandmothers taught me needlework, sewing and cooking and they are now both gone so I’ve been without domestic guidance until I found your pages. You are definitely much too young to be my Oma, but I am thankful all the same! I am knitting that 2 by 2 scarf now and looking forward to cooking Christmas dinner. Also Happy Holidays to you!

      • Wool & Whimsy

        Hello Oma, This is quite late but here’s the picture of my finished turkey using your recipe. So delicious!! I have been out of touch because I opened a Pilates & Yoga Studio called “Inner Grace” and this is keeping me busy. Now I am experimenting with bread baking so to bring healthy, fresh foods to serve at the studio after class. Do you have any recipies for dark German bread?

        Danke sehr ~
        Michelle

  • Wool & Whimsy

    Hello Oma, I have been out of touch because I opened a Pilates & Yoga Studio called “Inner Grace” and this is keeping me busy. Now I am experimenting with bread baking so to bring healthy, fresh foods to serve at the studio after class.
    This is the Molasses Bread I baked last week from a book my uncle in Alaska sent me. Great recipe but I decided to use all whole wheat flour (their recipe called for white flour) and although it had Good texture and taste I wrapped it in foil and the next day it was dry as a brick. Not sure what I did wrong, but I am wondering do you have any recipies for dark German bread?

    Danke sehr ~
    Michelle