Christmas turkey stuffed with fruit – 55000 Recipes. Passion for food


Christmas turkey stuffed with fruit

He is one of receptions more traditional for Christmas. We give you a few tricks to make it juicy and very tasty.


  • 24 glazed onions
  • 250 ml of poultry or vegetable broth
  • 1 large onion
  • 100 ml of Jerez brandy and 25 ml of apple cider vinegar
  • 250 g of chestnut cream
  • 4 pears
  • 1 turkey
  • 50 g peach dried apricots
  • 5 bunches of gooseberries
  • Extra virgin olive oil
  • For the sauce
  • salt and pepper
  • As a garnish
  • salt and pepper
  • Extra virgin olive oil
  • 150 ml chicken broth
  • 150 ml of Jerez brandy
  • 2 cloves garlic
  • 1 carrot
  • 1 kg of onions
  • 12 dates without bones


Stuffing and roasting the turkey

  1. Clean and rub the turkey. Coat the inside with salt and pepper.
  2. Preheat the oven to 150 ° C.
  3. Peel and chop the onion very small. Place it in a bowl along with the peeled and sliced ​​pears, chopped dried apricots and pitted dates.
  4. Stir well and put in a saucepan over low heat so that the fruit becomes little by little. Turn up the heat, add the brandy and let it decrease. Add a spray of apple cider vinegar to add a touch of acidity. Add the chestnut puree and mix well.
  5. Turn off the fire, turn it on stuffed two bunches of gooseberry shell. Stir gently and season. Allow this mixture to cool slightly.
  6. Fill with a spoon Turkey through the hole at the bottom. Do not tighten too much. There will be unnecessary fillings, but it doesn’t matter, because what fits inside the bird will not be enough for all evenings.
  7. Once the bird is full, sew the hole with a needle and string. Tie the legs, giving it a nice shape. Place in a deep roasting pan and lightly grease the turkey.
  8. Place it in the oven and bake at 150 ° C for at least 2 hours. It is better to cook slowly so that the meat is juicy. During the whole cooking, soak the skin with broth every so often so that the skin remains smooth. after two hours raise the temperature to 200 ° C and bake for another 10 to 15 minutes
  9. Put the remaining stuffing in another source and bake for about 15 minutes until it acquires a nice golden color. Reserve.

The sauce

  1. While the turkey is roasting (2 hours) Prepare the sauce. Peel and finely chop the onion, garlic and carrot cloves.
  2. Stew everything on low heat in olive oil. When the onion is clear, add the brandy, turn up the heat and let it cook quickly until the liquid is completely reduced.
  3. Reduce heat and add a little broth. Continue cooking, adding broth each time the onion remains dry until golden brown and very soft (like a paste).
  4. Season with salt and pepper and go through turmix and Chinese. If it is too thick, add more broth until it has the desired consistency.
  5. At the time of serving, remove the fat that the turkey has separated from the baked dish.
  6. Add a little to the filling we had kept and stir. Distribute it through the dish in the oven where the roasted turkey is. Add the glazed onion and two blackcurrant bunches for garnish.
  7. Add a little turkey fat to the onion sauce, emulsify and heat before serving.

Carve and serve

  1. Imagine the whole turkey at its source
  2. First cut the thighs and hips and then fillet the breasts
  3. Remove the stuffing from inside the bird
  4. Serve a little turkey, stuffing, sauce and a few glazed onions on each plate.
  5. It can be served with mashed potatoes or celery


  1. Filling the turkey with fruit makes the bird more juicy, as its meat is a bit dry. Dried or fresh or mixed fruits can be used. Apples, pears, dates, dried apricots, prunes … you just have to put the right counterpoint to so much sugar. Acidity stroke will be key (vinegar, citrus juice …)
  2. Minced meat, egg and breadcrumbs are ingredients that should be avoided when stuffing turkeys as they increase the dryness of the meat.
  3. Other ingredients that work very well in this filler are mushrooms.
  4. Onions also contribute to the juiciness of the filling, add it without fear.
  5. A sauce based on lots of onions and broth, prepared with roasted poultry bones in the oven, is ideal to accompany roasting.


Now is your time.
David from 55000 Recipes