Roast Stuffed Turkey

For the stuffing: Peel the onion peel, rinse the celery and cut both into small cubes. Heat the butter in a skillet, add the onion and celery and cook over low heat for 5 minutes. Add the meat and saute 3-4 minutes stirring occasionally. Rinse the herbs, shake dry, chop and stir into the pan, season with salt and pepper.

Cut the bread into pieces, transfer to a bowl and stir in the vegetable mixture. Gradually add enough of the broth to make a damp, but not liquidy, stuffing. 

Rinse the turkey. Rub inside and out with pepper and herb salt and stuff the abdominal and neck cavities with the bread mixture. Tie the legs with kitchen string and turkey lacers.

Preheat oven to 175°C (approximately 350°F) with the rack on the lower third of the oven.

Heat the clarified butter in a large roasting pan on the stove. Saute the turkey over high heat on both sides, then place breast side down and roast, 2-2 1/2 hours, basting occasionally with some broth and the pan juices.

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

For the sauce: Degrease, the pan juices, return the pan to the heat, deglaze with wine, pour in the chicken broth and strain through a fine-meshed sieve into a pot. Bring to a boil over high heat and cook until reduced by half. Gradually pour in the cream and boil until reduced to about 1 / 4 liter (approximately 1 cup), season with salt and pepper. Serve on a platter with herbs and various fruits.