Stuffed turkey with dolmas

Submitted by enr on 16 Dec 2008
1 turkey (about 3 kg)
1 large sour cabbage
50 g butter
50 g ham
1 onion
100 g bacon
1 large apple
2 tbsp raisins
2 tbsp brandy
1 cup Rice
1/2 cup wine
2 tbsp sunflower oil
3 tbsp pork lard or sunflower oil
1 lemon
3 cups Water
Clean and wash turkey is coated inside and out with salt, butter and pepper and sprinkle with lemon juice. Soak raisins in brandy for 10 minutes to swell. In 2 tbsp sunflower oil to fry for 10 minutes the chopped onion and ham, rice and raisins. Add 1 cup water and boil the rice to swell. Add grated apple, salt and pepper. This stuffing is made with less dolmaschki part of sauerkraut. They are full of turkey and sew the hole. Of the remaining cabbage separate several large leaves, the rest is cut into small pieces and fry with lard in the pan in which you will bake the turkey. Then sprinkle with chopped bacon. The turkey is placed on the prepared pad belly up, cover with cabbage leaves separated (not to burn). Pour 2 cups water and bake in a moderate oven. Occasionally watered with the juice. Attention is several times and if necessary add a little hot water. Baked turkey knows that easily with a fork and place of piercing runs light, transparent juice. Baked turkey is removed, cabbage and sprinkle with a little caraway seeds and bake another 10 minutes. Serve garnished with boiled potatoes and fruit compote of quinces, apricots or peaches - they soften the sour taste of cabbage.
Very difficult
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16 Dec 2008
newspaper Weekend


For many years Christmas stuffed turkey with leafs, made the traditional way, with minced meat.

I too am a traditionalist and I would not allow myself to experiment on such a holiday.

In the same way I did chicken (of course with a reduced quantity of products). Becomes very tasty. Of course people's tastes are different.