Stuffed turkey

Stuffed turkey

Stuffed turkey

Stuffed turkey

Stuffed turkey

Prep Time 3 hrs 50 mins
Course MEAT
Servings 8


  • 1 Gourmet oven dish
  • 1 Food probe
  • 6 toothpicks
  • 1 Kitchen string


For the stuffing

  • 125 g raisins
  • 1 tbsp fortified wine (Madeira)
  • 1 1/2 tbsp oil
  • 3 onions | diced
  • 100 g parboiled rice
  • 150 ml water
  • 1/2 tsp salt
  • 100 g pistachio nuts, shelled
  • Salt
  • Pepper
  • Curry powder
  • Garam masala

For the turkey

  • 1 turkey (5 kg), ready to cook
  • 1 tbsp salt
  • 2 tsp pepper
  • 500 ml chicken stock

For the sauce

  • 250 ml water
  • 150 g crème fraîche
  • 2 tbsp cornflour
  • 1 tbsp water | cold `
  • Salt
  • Pepper


  • To make the stuffing, drizzle the fortifiedwine over the raisins. Sauté the onionsin oil. Add the rice, sauté briefly anddeglaze with the water. Add the salt.
  • Briefly bring to the boil and allow therice to swell on a gentle heat.
  • Add thepistachio nuts and raisins and mix themin. Season with salt, pepper, currypowder and garam masala to taste.
  • Season the turkey with salt and pepper.Fill the turkey with the stuffing and sealit with the toothpicks and kitchenstring.
  • If necessary, loosely tie the legstogether. Place the turkey, breast sideup, in the Gourmet oven dish and insertthe food probe.
  • Place the Gourmet oven dish in theoven and roast.
  • After 30 minutes, pour over ¼ of thechicken stock, pour over another ¼after another 30 minutes. Then bastewith the stock every 30 minutes.
  • Remove the turkey from the oven anddilute the juices with water. Add thecrème fraîche.
  • Stir the cornflour into thecold water and then add it to the sauceto aid thickening. Then bring to the boil.Season with salt and pepper to taste.


Automatic programme
Meat | Poultry | Turkey | Whole
Programme duration: approx. 180 minutes
Oven functions: Auto Roast
Temperature: 150–160 °C
Core temperature: 85 °C
Booster: On
Pre-heat: Off
Crisp function: Off
Duration: approx. 160–180 minutes
Shelf level: 2 [2] (1)
Keyword BACON-WEAVED STUFFED TURKEY, Miele Moisture Plus The Cookbook
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