Roast Stuffed turkey
Ingredients
- Ingredients
- 1 Turkey (3.5 Kg)
- herb salt
- paprika
- freshly ground pepper
- 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 pepper
- 200 milliliters Chicken broth
- 300 grams white bread (crust removed)
- 3 Tbsps clarified butter
- For the sauce
- 250 milliliters chicken stock
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- also
- Fruit ((such as small apples and herbs for decoration)
Preparation steps
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.
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.
If desired, serve with boiled sweet potatoes.