Recipes

The Wursthutte

Whole Turkey with sage and onion stuffing and a Cranberry Juice

How to prepare

Click the buttons below to scroll down to see how to prepare the recipe:

IngredientsMethod
The Wursthutte
The Wursthutte

Ingredients

1

2 onions, chopped

1 whole turkey defrosted

2 tablespoons olive oil

Salt and pepper
5

0.3 cups chopped sage

250 ml cold water
7

8 large thyme sprigs
8

40 g butter, melted

9

750 ml chicken stock
10

750 ml chicken stock
11

11 lbs whole turkey
12

8 large thyme sprigs
13

1.4 oz butter, melted
14

26.4 fl oz chicken stock
15

50 g butter, chopped
16

2 celery stalks, trimmed, chopped
17

300 g bacon, chopped
18

0.5 cups chopped flat-leaf (Italian) parsley
19

1 tbsp chopped thyme
20

16.9 oz breadcrumbs made from day-old bread
21

2 lemons, finely grated zest only
22

100 g dried sweetened cranberries
23

1 orange, zest finely grated, juiced
24

100 g redcurrant jelly
25

125 ml port
The Wursthutte
The Wursthutte

Method

  • Weigh turkey and allow 15 minutes per 500g plus an extra 20 minutes
  • Lightly oil onions and turkey breast, sprinkle with salt & pepper
  • Place onions in a roasting tray so they form a platform and will soak up any roasting juices
  • Scatter some sage leaves over onions, then place the turkey over the onion and sage bed
  • Preheat oven to 180°C and roast turkey until the skin turns golden, then cover with aluminium foil reduce heat to 160°C
  • Baste regularly to keep the meat moist
  • To test if turkey is cooked, insert a fine skewer into the thickest part of the thigh and the juices should run clear (if not continue cooking until they do)
  • Transfer meat to a plate and cover loosely with foil and leave in a warm place for 15 minutes
  • Carefully remove onions and return to a 180°C oven to color
  • Place roasting dish on the stove top and add cranberry jelly stirring with a wooden spoon until hot
  • Pour chicken stock into the roasting dish and simmer for 5 minutes
  • Add any roasting juices collected from the resting meat and thicken the liquid with a mixture of corn flour and cold water, strain sauce
  • Serve turkey with some stuffing, onion halves and drizzle with sauce

Roasting Tip

  • Roasting at lower temperatures (slow roasting) results in less moisture loss. This means the end result is succulent and moist and usually feeds more. Well worth it if you have the time.
  • Leftover meats should be cooled and refrigerated within 2 hours of cooking. Then they can be safely enjoyed in sandwiches or rolls the next day.
The Wursthutte

Meet Stephan Muller
The Wursthütte owner since 2013.

"The Wursthütte: Crafting Excellence Since 1862 in Switzerland and Since 1983 in Australia. 

Step into a world where tradition meets perfection at The Wursthütte. As a sixth-generation award-winning Butcher, Stephan Muller has honed his craft to create the finest Sausages and Cold Cuts in Australia. Made in-house using traditional Swiss methods, our products have been perfected over generations and are now hailed as the best in the country.

The Muller family's legacy of Butchery excellence continues to thrive. Old Werner Muller's vision of producing authentic sausages for Australian palates led to the inception of Wursthütte Butcher Shop in Malvern over 40 years ago. With unwavering commitment to quality, Werner set the bar high, ensuring each Wurst (sausage) met European standards of perfection.

Stephan Muller, Werner's nephew, brought his passion for the craft from Luzern, Switzerland, to Australia nineteen years ago. Under his uncle's guidance, Stephan further mastered the art of Butchery, eventually taking over as the owner of Wursthütte in 2013. Today, Stephan proudly carries forward the family's tradition of excellence, offering you a taste of authentic Swiss Butchery at its finest."

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