Ugandan stuffed Turkey Recipe

Ugandan stuffed Turkey Recipe

Turkey is a Christmas favourite for many homes and families. While turkey is traditionally eaten during Christmas, chicken is its best substitute and is much cheaper. The recipe works well for both birds. Here is the Ugandan Stuffed Turkey recipe.  

What is stuffing?

 This is an edible mixture, often made of herbs and starch used to fill a space in the preparation of food like poultry. Stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavours during its preparation. Turkey stuffing often consists of breadcrumbs, onionceleryspices, and herbs such as sage.

Ingredients for the Ugandan stuffed Turkey Recipe





Orange juice,



 Stock cubes


Sausages meat

Method for Ugandan Stuffed Turkey

  1. Finely slice the onions and Rosemary, and grate the garlic and ginger. Blend or not have a blender, pound these ingredients together to a pulp.

  2. Mix the pounded ingredients with the orange juice, honey, yoghurt, stock cubes and Royco. Please do this by putting them in a jar or bottle with a lid and shaking vigorously until well combined. If using a blender, blend all the ingredients together.
  • Wash and pat the turkey dry with kitchen towels. Spread the marinade that you have made over the bird, inside out.

Stuffing the turkey:

Grate the onion and garlic. Remove the skin from the sausage’s meat and discard. Mix all the ingredients together until they combine. Use the mixture to stuff the bird loosely. Roll any excess stuffing into small balls and roast with the vegetables around the bird.

Read: How to make Chicken Stock at Home

Oven grill/roast

Place the stuffed turkey on a rack in a shallow roasting pan, breast side up. Tuck the wings under the turkey and tie the drumsticks (legs) together.

 Bake the turkey at 160C/325F/gas mark three (3), for one and three quarters (1¾) to two and a quarter (2¼) or until turkey juices run clear when a sharp skewer is inserted.

Pour off the juices that come out of the turkey and you may use this juice to baste the turkey, during roasting.

Cover breast with foil paper if turkey browns too quickly and remove towards the end of grilling to brown evenly.

Charcoal grill/roast

If you use a charcoal stove for grilling, skip the stuffing part.

 Cut Turkey into portions, pour over the marinade, mix well and chill for 2-3 hours or overnight.

When using a charcoal grill wait until the coals turn ashy grey before grilling. Brush a little oil over the charcoal grill and brush over the chicken pieces during grilling.

Also Read: How to make homemade fish Sausages

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