Stuffed Turkey: Recipes Full of Flavor

Traditionally associated with the festive season of Christmas, the turkey and stuffing can be a good dish to surprise even the palates more demanding. And for that you will not lack ideas and can surprise you each time you prepare this dish, we have selected for you some of the recipes, absolutely delicious and tasty, stuffed turkey.

Stuffed Turkey Recipes Full of Flavor

The stuffed turkey is, by tradition, one of the stars on the table for Christmas. But the truth is that this dish can shine to the table (and, in particular, in the dish at any time of the year. Thinking about it, and so that you can surprise even your family and/or friends more demanding, we have selected some suggestions of recipes for stuffed turkey that will be a success.



A proposal that combines flavors and colors, and that results in a true delight.

– Ingredients –

  • 500g turkey breast (whole)
  • 1 sausage
  • 100g of pistachos peeled
  • 2dl of extra virgin olive oil mild
  • 1 orange
  • 400g of vegetables (asparagus, onions, peppers, eggplant, curgete)
  • Salt, pepper, and oregano q. b.

– Mode of preparation –

  1. Pre-heat the oven to 180 ° C.
  2. Open the turkey breast in half and trim the sides so that they are in the shape of a rectangle. Reserve the scraps.
  3. Remove the skin from the sausage and place in food processor, add the shavings of the turkey and chop until you get a homogeneous paste.
  4. Then, add the kernels pistacho.
  5. After barre the previous folder in the turkey breast and wrap, binding with a wire so that it does not unroll.
  6. Season with salt, olive oil and orange juice and let it marinate.
  7. In the meantime, wash and cut the vegetables, arrange them on a baking tray and season with salt, pepper and oregano.
  8. Take the turkey breast and the vegetables in the oven for about 25 minutes. When you remove it from the oven, let the meat rest a bit before slicing.
  9. Accompany with the roasted vegetables and good advantage of it.

If you love nuts you’ll be unable to resist this proposal for a stuffed turkey.

– Ingredients –

For the turkey:

  • 1 peru
  • 4 lemons
  • 2 oranges
  • 100 ml white wine
  • 1 c. tea paprika
  • 4 c. tablespoon olive oil
  • Salt and pepper q. b.

For the filling:

  • 500g chestnuts
  • 2 onions
  • 3 carrots
  • 250g cabbage
  • 1 lemon
  • 1 c. tablespoon olive oil

– Mode of preparation –

  1. Eve, put the turkey soak in cold water seasoned with salt moderate, the orange and the lemons with the peel, cut slices.
  2. The next day, boil the chestnuts, peel them and crush them (alternatively you can use nuts frozen).
  3. Sauté the vegetables with a drizzle of olive oil and add the nuts, crushed.
  4. Then, add a little white wine and mix well.
  5. Season with salt, pepper and the grated rind of the lemon.
  6. Fill the inside of the turkey with the sausage and bake the opening.
  7. Put the turkey on the tray, drizzle with olive oil, white wine and lemon juice and bake in the oven. During the cooking you should irrigate once in a while the turkey with the sauce that forms in the baking sheet and, if necessary, you can add lemon juice.
  8. When it is well cooked, remove from the oven and serve. You can accompany with mashed cauliflower, mashed pumpkin or vegetables.

So that you can surprise every time you serve turkey and stuffing, here is one more tip.

– Ingredients –

  • 1 peru medium
  • 2 lemons
  • 300g of prunes , dried
  • 200g dried figs
  • 150g of raisins
  • 0,5 dl of white wine
  • 2 dl of oil
  • 800g of potatoes
  • 1 sprig of parsley
  • 4 apples
  • 100g of bacon in slices
  • 1,5 dl of honey
  • 0,5 dl lemon juice
  • Water, oil, salt and pepper q. b.

– Mode of preparation –

  1. First, of the eve, wash and clean the turkey. Soak it in water with salt and the juice of the lemons and let it stand from one day to the other.
  2. The next day, descaroce dried fruit; demolhe them in white wine for a few minutes, drain them and reserve the wine.
  3. Fill the crop of the turkey with fruit (prunes, dried figs and raisins) and bake the opening of the turkey (use a needle and thread kitchen).
  4. Put the turkey on a baking tray, drizzle with oil and the wine (dried fruit) set aside and bake in the oven for 3 to 4 hours, stopping once in a while, to sprinkle with the own sauce that accumulates in the tray.
  5. In the meantime, peel the potatoes and cut them in the desired format. Fry them in oil hot, drain and sprinkle with the chopped parsley.
  6. Then, descaroce the apples and cut them in half. Wrap each half of the apple with a slice of bacon and put it on to heat along with the honey and the lemon juice and let it cook until they are tender.
  7. Serve the turkey with the sauce and the apples.

– Ingredients –

  • 1 turkey breast to fill
  • 1 beet
  • 2 cloves of garlic
  • ½ Coriander sauce
  • 3 spring onions
  • 1 c. to coffee of capers
  • 1 c. to coffee of mustard
  • Rosemary and olive oil q. b.
  • Icing of vinegar (raspberry or balsamic vinegar
  • Salt, pepper, mustard and milled fennel fresh q. b.

– Mode of preparation –

  1. First prepare the meat. Ideally, when you buy the meat indicates that it is filling for the meat to create a kind of “scholarship” in the flesh, to facilitate the process of filling.
  2. Cut the beetroot into small cubes and place in a Wok or frying pan along with a clove of garlic, olive oil and capers.
  3. Let sauté everything well and then stir in the mustard, coriander and fresh off the stove.
  4. After you fill the turkey breast with the sausage and close the breast with toothpicks, being careful to not open during cooking.
  5. Put the turkey on a tray, seasoned with salt, olive oil, pepper, and mustard ground.
  6. Add a few spring onions, cut in half and sprinkle it with the icing of vinegar (raspberry or, in the alternative, balsamic vinegar.
  7. Bake in the oven, pre-heated to 200º C, until meat is cooked. Five minutes before finished, turn off the oven and add a few more wires in the vinegar to caramelize.
  8. Connect only the resistance from the top of the oven in five minutes.
  9. Sprinkle with a few leaves of fennel, fresh from the top and accompany with basmati rice.