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Turkey stuffed with spinach

Recipe from: 12/23/1993 12:00:00 AM
Ingredients 20
Servings 10
Time +/- 30 min


  • oil
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 500
    pork sausages, casings removed
  • 1
    frozen spinach, defrosted and well drained
  • 4
    slices white bread, cubed
  • 3
    eggs, beaten
  • 50
    finely chopped parsley
  • 5
  • 5
  • salt and freshly ground black pepper to taste
  • self-basting turkey, about 4 kg
  • salt and pepper
  • turkey giblets
  • onion, sliced into rings
  • 1
    carrot, sliced into rings
  • 1
    stalk celery, sliced into rings
  • 875
    chicken stock


+/- 3 hrs 30 min
Defrost the turkey in advance - a large bird may take up to three days to defrost in the fridge. Before stuffing the turkey, ensure that it is completely defrosted and that you have removed the giblets. Preheat the oven to 160 ºC (325 ºF). Heat the oil in a large pan and sauté the onion and garlic until soft. Add the pork sausage meat and fry till done. Remove from the heat and cool. Add the remaining filling ingredients and mix well. Season the turkey well with salt and pepper on the inside and outside. Stuff the cavity with the filling and secure the bird with a piece of string. Cover the ends of the drumsticks and tips of the wings with foil to prevent them from burning. Place the turkey in a large oven-roasting pan, cover lightly with well-buttered aluminium foil and oven roast for about three and a half hours or until the juices run clear when pierced in the thickest part of the thigh. Half an hour before the end of the cooking time, remove the aluminium foil to allow the turkey to brown on the outside. Turn off the oven, leave the oven door ajar and allow the turkey to rest for about 15 minutes before carving. Prepare the sauce while the turkey is roasting: Boil the turkey giblets, onion, carrot and celery in the chicken stock for about 45 minutes or until the giblets are tender. Drain, add about 50 ml of the pan fat from the roasting tin and thicken the sauce with a little flour. Serve the turkey with the sauce and chipolatas. Serves 10-12.

Read more on: poultry  |  roast


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