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Roast Turkey With Anchovies Recipe
|Turkey||15 Pound (1 Turkey Of 15 Pounds)|
|Onion||1 Large, minced|
|Veal||3⁄4 Pound (2 Cups Ground)|
|Bread slice||3 , cubed (Stale Bread Slices)|
|Milk/Chicken broth||1⁄3 Cup (5.33 tbs)|
|Canned flat anchovies||2 Ounce (1 Can Of 2 Ounces)|
|Eggs||2 , beaten|
|Lemon||1 , peel grated and juiced|
|Melted butter||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 12927 Calories from Fat 6292
% Daily Value*
Total Fat 701 g1079.1%
Saturated Fat 252.2 g1261%
Trans Fat 0 g
Cholesterol 6011.9 mg
Sodium 7838.3 mg326.6%
Total Carbohydrates 78 g26%
Dietary Fiber 10.1 g40.5%
Sugars 18.8 g
Protein 1492 g2984%
Vitamin A 108.2% Vitamin C 112.9%
Calcium 154.6% Iron 520.5%
*Based on a 2000 Calorie diet
Dry with paper towels.
Fry until transparent.
Add onion; stir fry until golden.
Stir in veal, bread cubes, and milk.
Remove from heat.
Finely chop or mash anchovies.
Mix in butter, lemon peel and juice, and pepper; beat until well combined.
Add to meat mixture and stir until well blended.
Stuffing should be of a paste consistency.
Spread stuffing in cavity of turkey.
Truss, place turkey in roasting pan.
If desired, insert meat thermometer in thickest part of breast.
Roast at 425Â°F about 3 1/2 hours, basting frequently with melted butter and pan drippings.
When done, leg of turkey moves easily and meat thermometer registers 180Â° to 185Â°F.