Roast Stuffed Turkey with Glazed Carrots and Polenta Diamonds

Rinse the turkey, pat dry, rub inside and out with salt and pepper.

Peel, quarter and core the apples and cut into wedges. Peel the onions, dice 2 of the onions, cut the remaining in rings. Heat 2 tablespoons of clarified butter in a skillet and saute the apple and onion rings until the onions are translucent. Transfer to a bowl, cool to room temperature and add 100 grams (approximately 4 ounces) cranberries, the sage and maple syrup. Stuff in the chest cavity of the turkey.

Preheat the oven to 220°C (approximately 425°F). Scrub, rinse and finely chop the soup vegetables. Heat 1 tablespoon butter in a skillet and saute the soup vegetables with the diced onion until soft.

Place the vegetables in a roasting pan, put the turkey on top and brush with melted butter. Roast 15 minutes. Reduce the oven temperature to 180°C (approximately 350°F) add 250 ml (approximately 1 cup) of hot chicken broth. Roast, basting frequently with the pan juices until cooked through, about 3 hours. 

After the turkey has cooked 1 hour, add the remaining cranberries to the pan, along with more broth if needed.

For the carrots: Scrub or peel the carrots thoroughly. Peel the onion and chop finely.

Shortly before the turkey is done, heat the butter in a skillet and saute the onion until translucent. Add the carrots and sauté 3 minutes, add the sugar and cook until caramelized. Pour in the vegetable stock, cover and cook over medium heat until the carrots are tender, about 10 minutes, season with salt and pepper. Once the turkey is done, remove from the roasting pan, tent with foil and let rest 15 minutes.

Meanwhile, in a saucepan bring the milk to a boil. Stir in the cornmeal, season with salt and pepper and simmer over low heat, stirring often until the polenta is thick, about 10 minutes. Let cool slightly, then stir in the eggs and Parmesan. Pour about 1 cm (approximately 1/2-inch) thick onto a lightly oiled baking sheet and cool the polenta until firm. Just before serving, cut into diamonds and saute in hot oil until golden brown.

Meanwhile, strain the pan juices  through a fine-meshed sieve into a saucepan and let simmer with the remaining chicken broth and currant juice. Whisk in the sour cream, season with salt and pepper.