Photo: Claudio Schwarz
Sage brined roast turkey with chestnut and sausage stuffing
22 ingredients
2 hr
Serves 6
openrecipes
Sage and turkey made very happy bedfellows in this traditional roast turkey recipe. Letting the meat soak overnight in a brine adds extra flavour and keeps it moist.
Estimated Nutrition (whole recipe, rough)
937
Calories
68g
Protein
31g
Fat
101g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp sea salt
- 2 tbsp brown sugar
- 1 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 garlic
- 1 tbsp chopped fresh ginger
- 1.5kg/3lb 5oz turkey
- 125g/4½oz softened butter
- 2 tbsp chopped fresh sage
- 2 tbsp chicken stock
- 25g/1oz butter
- 1 onion
- 1 Bramley apple
- 250g/9oz pre-cooked chestnuts
- 800g/1lb 12oz pork sausage
- 2 tbsp chopped parsley
- salt and freshly ground black pepper
- 500g/1lb 2oz Brussels sprouts
- 50g/1¾oz unsalted butter
- roast potatoes
- gravy
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes