Complete Turkey Dinner

For the filling: Peel onion and rinse celery. Cut vegetables into small cubes. Melt butter in a pan and fry onion and celery over low heat for about 5 minutes. Cook meat another 3-4 minutes. Rinse herbs, shake dry and chop and stir into mixture. Season with salt and pepper. Add croutons and gradually stir in broth. It should be wet, but not liquid. You may not need to use the whole quantity of croutons.

For the turkey: Rinse turkey and pat dry. Rub outside and inside with salt and pepper and fill with filling mixture. Sew opening with kitchen string. Preheat oven to 175°C (approximately 350°F). Heat the clarified butter in a large roasting pan on the stove. Fry turkey over high heat on all sides, pour in chicken stock and place in preheated oven. Cook for about 2.5 hours with the breast side up on the bottom rail of the oven.

Throughout cooking, baste with gravy. Wrap finished turkey in aluminum foil and let stand briefly.

Degrease meat juices and place into a saucepan. Put on the stove, add wine and reduce by half over high heat. Gradually pour in cream and let reduce again to about 1/4 liters (approximately 1 cup), with salt and pepper and serve in a sauce boat. Serve with the following supplements:

For the raisin and nut balls: Peel and cook potatoes and while still hot press through a potato ricer. Mix with 2 egg yolks and butter and season with salt, pepper and nutmeg. Create small dumplings, dust with flour and apply beaten egg, then roll one half of the dumplings in the walnut-raisin mixture, roll the other half in the almonds. Cook in hot oil until golden brown.

For the baked potatoes: Cook potatoes covered over medium heat in salted water for 10 minutes. Drain potatoes and cool slightly. Combine with all remaining ingredients together except salt and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Bake until they have acquired a golden brown color. Season with salt and serve.

For the glazed vegetables: Rinse vegetables and cut into large pieces, fry in hot oil with sugar and deglaze with vegetable broth. Cover and let simmer for about 30 minutes until vegetables are soft. Remove lid and let boil down completely while stirring the liquid. Arrange glazed vegetables on a plate.