Roast Stuffed Turkey

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Roast Stuffed Turkey
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 10 min.
Ready in

Ingredients

for
8
Ingredients
Turkey (3.5 Kg)
salt
freshly ground peppers
For the stuffing
2 stalks Celery
1 onion
75 grams butter
200 grams Sausage meat
1 bunch parsley
4 sprigs thyme
3 sprigs Sage
salt
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
also
small purple Grape
Pear
Figs
How healthy are the main ingredients?
white breadWhipped creamCeleryparsleythymeSage

Preparation steps

1.

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.

2.

Wrap the finished turkey in aluminum foil and let stand briefly.

3.

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.

4.

Arrange the turkey on a platter with lettuce leaves and garnish with pears, figs and grapes.

5.

Serve the rich sauce separately.