REZEPT-VIDEOS – Succulent Turkey with Chef Gert Richter’s Signature Chestnut Stuffing

Follow the steps for guaranteed success and delicious results

• Prep Time: approx. 45 min

• Roasting Time: approx. 3 hours at

  Skill Level: Intermediate

• Estimated Calories (Turkey only, Ingredients (Serves 3–4)

  For the Turkey:

  • 1 Whole Turkey 3– 4  kg 

  • Salt, Pepper, Paprika (for seasoning)

  For the Chestnut Stuffing:

  • 5.3 oz) Butter

  • 1 Whole Egg

  • 3 Egg Yolks

  • 3 Egg Whites (whipped stiff)

  • 2 Bread Rolls (or more, to taste / equivalent bread chunks)

  • 2 cups) Milk

  • 1 Grated Bitter Almond

    • Note: Due to potential toxicity, professional chefs often use bitter almond oil or extract sparingly, or substitute with standard almond meal for texture.

  • 1 Pinch of Salt

  • 1 teaspoon Sugar

  • 200 g finely chopped Chestnuts (Maronen)

  •  

    100 g Breadcrumbs (Semmelbrösel)

  Instructions

  1. Prepare the Stuffing

  1. Soak the bread rolls in the milk until soft.

  2. Cream the butter, whole egg, and egg yolks until fluffy. Stir in the grated bitter almond, salt, and sugar.

  3. Squeeze the excess milk out of the rolls. Add the squeezed rolls, chopped chestnuts, and breadcrumbs to the mixture. Combine well.

  4. Gently fold the stiffly beaten egg whites into the stuffing mixture.

  2. Prepare and Season the Turkey

  1. Wash the turkey thoroughly and pat it dry. Season the inside cavity liberally with salt.

  2. Mix salt, pepper, and paprika. Rub the turkey generously on the outside with this spice mixture.

  3. Fill the body cavity and the neck with the chestnut stuffing mass. Close the openings securely (e.g., sewing them shut or using trussing pins).

  3. Roasting (Low & Slow Method)

  1. Preheat the oven to

     Initial Roast: Bake the turkey for

     Low & Slow: Immediately reduce the temperature to

     Basting: Baste the turkey frequently with its own accumulating pan juices to keep the meat moist.

  4. Finishing the Gravy 

  1. Transfer the turkey to a carving board to rest.

  2. The pan drippings (Bratensaft) can be used for gravy: Bring the drippings to a boil, optionally adding a splash of dry white wine for a deeper flavor.

  3. Thicken the gravy slightly with a small amount of starch (e.g., cornstarch mixed with cold water).

  Enjoy your festive meal!