Recipe
Stuffed turkey with mlinci
A whole turkey stuffed with bread, milk, turkey livers, onion and eggs, roasted for two and a half hours. Store-bought mlinci get scalded and dressed with the roasting juices.
Stuffed turkey with mlinci takes about 200 minutes and makes 8 servings. Each serving has 1190 kcal.
- Preparation
- 40 minutes
- Cooking
- 160 minutes
- Total time
- 200 minutes
- Servings
- 8
Nutrition per serving
- Calories
- 1190 kcal
- Protein
- 98.4 g
- Carbohydrates
- 52.6 g
- Fat
- 62.1 g
Ingredients
- Whole turkey4 kg
- White bread200 g
- Milk200 ml
- Turkey livers200 g
- Onion1 pc
- Butter80 g
- Eggs2 pcs
- Parsley20 g
- Salt1 pinch
- Pepper1 pinch
- Mlinci (dried pasta sheets)400 g
- Warm water1 l
Instructions
- 1
Heat the oven to 220°C. Pat the turkey dry inside and out. Salt the cavity and the skin.
- 2
Tear the bread, soak it in milk, then squeeze. Chop the livers and onion. Melt 30 g butter and sweat the onion 3 minutes.
- 3
Mix bread, livers, onion, eggs, parsley, salt and pepper. The stuffing should be moist, not sloppy.
- 4
Loosely fill the cavity and tie the legs. Rub the remaining butter over the breast. Set the bird in a roasting tin with a glass of water.
Tip: Pack the stuffing loosely. A tight cavity steams the meat and leaves a raw ball in the middle.
- 5
Roast 15 minutes at 220°C until the skin tightens. Drop the oven to 180°C and roast 90 minutes more, basting twice.
- 6
Keep roasting until a thigh reads 75°C or the juices run clear - about 60 minutes more for a 4 kg bird. Rest 20 minutes tented with foil.
- 7
Break the mlinci into palm-size shards in a deep dish.
- 8
Pour boiling water over them, wait 3 minutes, then drain thoroughly so they are soft but not swimming.
Tip: Drain the mlinci well. Water left in the dish turns the roasting juices into soup.
- 9
Spoon hot roasting juices and some of the loosened stuffing fat over the mlinci and toss.
- 10
Carve the turkey at the table. Serve slices with stuffing and a heap of dressed mlinci.
Cooking methods
On the stove
The bird lives in the oven: start at 220°C to colour the skin, then 180°C so the stuffing cooks through without a burnt breast. Sweat the onion for the stuffing in a small pan on a medium gas flame. Scald mlinci with kettle water, not a second oven.
On induction
Sweat the stuffing onion on level 4. The roast is oven work - if you only have an induction oven, use the same 220 then 180 drop. Keep a little water in the tin; induction ovens run dry air and the drippings catch.
Over an open fire
A covered peka or Dutch oven with coals on the lid can roast a smaller bird. A 4 kg turkey is safer in a home oven; you can still sweat the stuffing and scald the mlinci over the fire.
Recipe questions
- How long does this recipe take?
- Plan for about 200 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 8 servings.
- Can I cook this recipe on induction?
- Yes. Sweat the stuffing onion on level 4. The roast is oven work - if you only have an induction oven, use the same 220 then 180 drop. Keep a little water in the tin; induction ovens run dry air and the drippings catch.
- Can I cook this recipe over an open fire?
- Yes. A covered peka or Dutch oven with coals on the lid can roast a smaller bird. A 4 kg turkey is safer in a home oven; you can still sweat the stuffing and scald the mlinci over the fire.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
