CookEat Recipe
German Turkey with Giblet, Veal and Pork Stuffing
Whole turkey roasted with an egg-bound giblet, veal and pork filling and sliced beet garnish.
Method
Steps
Step 1
Heat oven to 175 °C. Keep turkey and stuffing meats cold. Mix finely chopped giblets, veal, pork, onion, garlic, parsley, eggs and seasoning; fill turkey loosely.
Step 2
Set bird in roasting pan with hot water, dust skin lightly with flour and roast, basting often with pan juices.
Step 3
Cook until whole turkey reaches 82 °C and centre of raw mixed-meat stuffing reaches at least 74 °C. Rest before carving; garnish with separately boiled sliced beets.
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