12 People
Dindarella Turkey
600g of cooked chestnuts
One Renetta apple
100g of walnut kernels
100g of breadcrumbs
100g of grated cheese
2 sausages
2 eggs
1 liter of chicken broth
1 onion
2 stalks of celery
2 carrots
100g of butter
1 bunch of thyme
ground cinnamon
salt and pepper
600g of cranberry
1 ginger root
1 orange
300g of sugar
100ml of water
Cornstarch for thickening
"50 ml of apple cider vinegar


Do you want to celebrate Thanksgiving like they do in the USA, perhaps to make some friends from overseas feel at home? Learn how to make American stuffed turkey. The recipe is not particularly difficult; after all, it's a stuffed turkey, but the cooking times are certainly quite long.

Thanksgiving Day, which falls on the fourth Thursday of November, is a Christian holiday of gratitude for the harvest, so the menu is particularly rich and hearty. To make your guest truly feel at home, accompany the stuffed turkey with sweet potato puree, and if you have time, you could also prepare cranberry sauce. Go all out with cornbread, and you'll have a feast.

Let's prepare the Turkey


To prepare the stuffing in a pan, sauté the sausage with some chopped onion. In a bowl, crumble the previously boiled and peeled chestnuts by hand. Then, add the grated Parmesan, breadcrumbs rehydrated with a bit of warm broth, a sprinkle of cinnamon, diced raw apple, crumbled walnuts, whole eggs, and the browned sausage. Work the mixture with your hands until you achieve a homogeneous consistency.


To prepare the topping, work the soft butter with thyme leaves. Place the stuffing inside the cleaned turkey, seal it with a needle and thread, and massage the turkey skin with thyme butter. Position the turkey on a baking sheet with parchment paper, along with diced celery, carrot, and onion, salt, and pepper. Cook in a preheated static oven at 180°C for 1 hour per kg of turkey. When necessary, moisten it with a bit of broth.

For the sauce


To prepare the sauce, in a saucepan, combine the wild blueberries, sugar, apple cider vinegar, orange juice, freshly chopped ginger, and a bit of cornstarch (mixed in cold). Allow it to boil for approximately 10 minutes. 

At the end of cooking, blend the cooking juices with the vegetables. Carve the turkey and serve it accompanied by its sauce. 

Enjoy your meal!

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