Roast Stuffed Turkey
- For the stuffing
- 2 stalks Celery
- 1 onion
- 75 grams butter
- 200 grams Sausage meat
- 1 bunch parsley
- 4 sprigs thyme
- 3 sprigs Sage
- freshly ground peppers
- 200 milliliters Chicken broth
- 300 grams white bread (crust removed)
- 3 tablespoons clarified butter
- 250 milliliters chicken or chicken stock
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
For the stuffing: Peel the onion. Rinse the celery and remove the strings. Cut the vegetables into small cubes. lHeat the butter in a skillet and saute the onion and celery over low heat until translucent, about 5 minutes. Add the meat and saute, stirring occasionally for 3-4 minutes. Rinse the herbs, shake dry, chop and stir into the pan, season with salt and pepper. In a bowl, combine the bread, broth and the meat and vegetable mixture. (The mixture should be moist but not liquidy, add more or less bread if necessary.)
Preheat the oven to 175°C (approximately 350°F). Rinse the turkey, rub inside and out with salt and pepper and spoon the stuffing into the abdominal cavity. Secure with kitchen string or turkey lacers. Heat the clarified butter in a large roasting pan on the stovetop. Sear the turkey on all sides over high heat. Turn the turkey breast side up and roast, basting occasionally with the pan juices for 2 hours.
Wrap the finished turkey in aluminum foil and let stand briefly.
Skim the fat from the meat juices, place the pan back on the heat, deglaze with wine, scraping up any browned bits from the pan and pour in chicken stock. Strain through a fine-meshed sieve into a saucepan and cook over high heat until reduced by half. Gradually pour in the cream and boil until reduced to about 300 ml (approximately 1 1/4 cups), season with salt and pepper.
Arrange the turkey on a platter with lettuce leaves and garnish with pears, figs and grapes.
Serve the rich sauce separately.