Stuffed Roast Turkey

Name: Stuffed Roast Turkey (Nadziewany indyk po polsku)
Cuisine: Polish
Ingredients: 1 turkey, about 4.5-5.5 kg/10-12 lb, washed and patted dry with kitchen paper; cranberry jelly, to serve; 200 g/7 oz/3½ cups fresh white breadcrumbs; 175 ml/6 fl oz/¾ cup milk; 25 g/1 oz/2 tbsp butter; 1 egg, separated; 1 calf’s liver, about 600 g/1 lb 6 oz, finely chopped; 2 onions, finely chopped; 90 ml/6 tbsp chopped fresh dill; 10 ml/2 tsp clear honey; salt and ground black pepper, to taste; salt and ground black pepper, to taste

Nadziewany indyk po polsku

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Turkey is one of the cheaper types of poultry in Poland and is often used to replace more expensive goose. It is best to buy birds that are between seven and nine months old. In this simple recipe the bird is stuffed with a rich herb stuffing and served with cranberry jelly.

Ingredients

1 turkey, about 4.5-5.5 kg/10-12 lb, washed and patted dry with kitchen paper
25

Europe
Poland
Main course
Eastern Europe

Method

To make the stuffing, put the breadcrumbs and milk in a large bowl and soak until swollen and soft. Melt the butter in a frying pan and mix 5ml/1 tsp with the egg yolk.
Heat the remaining butter in a frying pan and add the liver and onions. Fry ge