Turkey Stuffed with Apples and Prunes

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1 Turkey, about 7.5 kg


4 tbsp Olive oil
2 tbsp Dijon mustard
Salt and pepper to taste


2 Granny Smith apples, cored, cut into 8 pieces each
1 Lemon zest, peeled in big strips
250 g Rindless bacon, cut into 2 cm strips
200 g Prunes, dried and pitted
1 Twig of rosemary

Roast veggies

1 kg New potatoes (cocktail potatoes)
500 g Carrots, peeled and cut into large pieces
500 g Butternut pumpkin, roughly chopped
1 Whole garlic bulb, cut in half
4 tbsp Olive oil
Salt and pepper


1 tbsp Cornflour
A little water
300 g Cranberry sauce


Mix the stuffing ingredients and put inside turkey.
Mix the marinade ingredients and, using a brush, coat turkey with the marinade. Put the turkey on the baking tray.
Put the tray into the preheated cooking space. Bake (step 3).
Mix the vegetables with the olive oil, season with salt and pepper.
Place vegetables and potatoes on the baking tray around the turkey, place the tray back in cooking space. Bake (step 5 + 6).
The juices in the base of the baking tray can be transferred into a saucepan.
Mix the cornflour with a little water and stir the mixture into the boiling juices.
Serve cranberry sauce on the side.

Cooking steps

(Pre-)heat cooking space to 190°C with Hot air + steaming
Put the food in
Hot air + steaming 190°C for 1 Hrs
Add ingredients
Hot air + steaming 160°C for 45 Mins
Hot air + steaming 230°C for 15 Mins

Baking tray

Quantity Ingredient
8 tbsp Olive oil
1 Whole garlic bulb
1 Turkey
1 Twig of rosemary
500 g Butternut pumpkin
500 g Carrots
Salt and pepper to taste
Salt and pepper
2 Granny Smith apples
1 tbsp Cornflour
1 Lemon zest
250 g Rindless bacon
2 tbsp Dijon mustard
A little water
200 g Prunes
1 kg New potatoes (cocktail potatoes)
300 g Cranberry sauce

Customer reviews (1)

  • Christelle G.

    Customer review in French

    Dinde de Noël

    December 26, 2017

    Super recette, goûteuse, les blancs sont très moelleux. A refaire.

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