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Stuffed Turkey
3.5 - 4.5 Hours
12 People
Chef Faris Khader
• 1kg celery
• 1 turkey, 7kg
• 50gm sage
• 3 loaves white toast
• 1kg potatoes
• 200gm jumbo raisins
• Salt and pepper
• 1 pack cranberry
• Butter
• 1kg chestnut
• Flour
• 2 green apples
• Onions
• 2 oranges
• 1 bag baby carrots
• 1kg broccoli
• 1 pack fresh cranberry for garnish
• 2 iceberg lettuces for garnish.
• Make sure the turkey is 100% defrosted.
• Wash the turkey with water and vinegar.
• Prepare two diced onions, celery, 1 orange, salt and pepper and place them inside the turkey.
• Wrap the turkey well with tin foil, especially the lower side to make sure it does not burn.
• Place the turkey in a large pot, add water and place in oven. Make sure to add more water every thirty minutes.
• Remove the tin foil after 4 hours to make sure that the turkey is well cooked, then start browning the turkey.
• Browning will be by brushing butter over the turkey once every minute for the last 30 minutes.

Preparing the mashed potatoes

• Boil the potatoes until well done.
• Peel and mash the potatoes.
• Add salt, pepper and butter.

Preparing the stuffing

• Cut the toast into small cubes and bake them in the oven.
• Roast the chestnut in the oven then cut into small cubes.
• Cut the apples into small pieces.
• Add the raisins.
• Prepare the gravy by taking the water remaining from the turkey roast and straining it.

Then mix it with sage, black pepper seeds, butter and flour and bring to a boil.