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Polish Stuffed Roast Turkey Recipe - Nadziewany Indyk Po Polsku


Photo of Roast Turkey

Photo of Roast Turkey

Flickr by Hoomant
While chicken, duck and goose hold sway in much of Eastern Europe, turkey has its place. In Poland, young hen turkeys -- indyczka -- are traditionally used because they are more tender. But Western tom turkeys have been bred for tenderness, so don't go out of your way looking for a hen. Roast turkey is typically served for New Year's Day dinner with a slightly sweet raisin-almond stuffing.

Makes 8-10 servings of Polish Stuffed Roast Turkey

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes


  • 1 (8-10-pound) young hen turkey, thoroughly cleaned and salted
  • 1 recipe Raisin-Almond Stuffing
  • Salt pork
  • Melted butter


  1. Heat oven to 325 degrees. Remove cleaned and salted turkey from refrigerator. Pat dry with paper towels. Fill cavity with Raisin-Almond Stuffing. Sew up opening or use turkey pins and tuck ends of drumsticks under skin flaps near drumsticks.

  2. Place turkey in roaster that has been lined with strips of salt pork. Brush entire turkey with melted butter. Roast 20-25 minutes to the pound, basting occasionally and adding water or broth if pan juices are evaporating too quickly. Roast until an instant-read thermometer registers 180 degrees when inserted into the thickest part of the thigh.

  3. If turkey browns too quickly, cover loosely with aluminum foil. When turkey is done, remove from oven and let stand, loosely covered, 20 minutes before slicing.
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