Stuffed turkey with rice and mushrooms on sauerkraut – the holidays are a time for fun, feasting, joy and, of course, delicious feasts. One of the classic and sophisticated choices for holiday meals for lunch or dinner is the stuffed turkey.
It’s not that we don’t like pork or beef, but sometimes it gets a little too much. Pork for Christmas, beef for New Year’s… somehow, the prevailing and monotonous dinner plot wears off.
That’s why we decided to offer you a refreshing recipe for stuffed turkey with rice and mushrooms on sauerkraut, a dish with pheasant meat that, in addition to being nutritious, is nowhere near as fatty as red meats.
Stuffed Turkey with rice and mushrooms on sauerkraut
Cooking turkey is associated with some traditions and rituals that are far from our roots. The turkey entered as a domestic bird for breeding in Bulgaria during the Turkish slavery, and originates from North America, brought to us by sea. From there it entered our country, but for readers, and especially younger ones, when they hear Christmas turkey, they associate the concept with Americans and their well-known recipes for Thanksgiving turkeys, etc.
Recipe for Stuffed Turkey with Rice and Mushrooms
Before proceeding to the recipe for stuffed turkey with rice and mushrooms on sauerkraut, we need to note that the price of a turkey is far from the price of a chicken, so keep that in mind. Not that you can’t substitute turkey for chicken, the recipe will still work, but the meat is the same.
- 1 medium-sized turkey;
- 2 cups of rice;
- 200 g of mushrooms (according to your taste, you can also mushrooms, it is better with a well);
- 500-700 g. sauerkraut (according to the vessel in which you will prepare the turkey);
- 1 head onion;
- 4 cloves of garlic;
- 50 g of butter;
- 1 teaspoon chicken broth;
- salt and pepper to taste.
How do you make a Stuffed Turkey?
Preparing the turkey
Wash the turkey well and pat dry with kitchen paper. Brush the turkey with butter and season with salt and pepper.
Preparation of the Filling
Finely chop the onion and garlic, and fry the mushrooms in a pan with a little oil. Then add the rice and simmer for a few minutes. Add salt and pepper to taste.
Stuffing the Turkey
Stuff the turkey with the already prepared mixture and sew up the opening to keep the flavors inside and prevent the stuffing from escaping. Spread the pre-chopped sauerkraut in a greased pan in which you will roast the turkey and place it on top.
In the preheated oven at 180 degrees, bake the turkey for 30 minutes at, then reduce to 160 degrees. Roast for 20 minutes for each kilogram of the bird (clean meat), regularly basting the juice on top.
So prepared stuffed turkey with rice and mushrooms on sauerkraut you get a real gourmet, suitable not only for Christmas, but also at any time. The sauerkraut will add that sour note (similar to chicken with sauerkraut), and the rice and mushrooms will round out the flavor with their dense texture.
Still, if you think it’s too long to do, check out this the Chicken And Sauerkraut Recipe, a winter feast classic.