Roast Stuffed Turkey with Mashed Sweet Potatoes

Roast the pine nuts in a hot pan and let cool slightly. Rinse the parsley and thyme, shake dry and remove leaves. Peel garlic and together with the parsley, thyme, lime zest, pine nuts and 3-4 tablespoons oil chop until slightly lumpy (using a food processor or blender). Season with salt and pepper.

Preheat the oven to 180°C (approximately 350°F).

Spread the turkey, rinse and pat dry. Spread the walnut-herb mixture on it and roll up the meat. Tie with kitchen string and season all over with salt and pepper. Sear all over in a hot pan in 2 tablespoons oil until brown. Place on a baking sheet and spread the sage leaves on it. Drizzle with 1 tablespoon oil and bake in the oven for about 1 hour.

Peel, rinse and boil in salted water for about 30 minutes until the potatoes are cooked.

For the sauce, let the morels soak for about 30 minutes in about 200 ml (approximately 1 cup) of water. Then pour the mushrooms through a sieve and then again through a fine cloth (or coffee filter). Collect the broth, rinse the morels and drain.

Peel the onion and garlic, and finely chop. Sauté in 1 tablespoon of hot butter in the pan until light golden brown. Deglaze with the wine, the stock, the morel broth, and brandy and let simmer down to about half. Then strain through a fine sieve. Add the morels and gently simmer for about 10 minutes. Season with salt and pepper.

Peel the potato, press through the ricer and let the steam evaporate. Heat the cream and stir in the remaining butter pieces. Season with salt and nutmeg.

Remove the turkey from the oven and remove the kitchen string. Cut into slices and serve plated with the puree and some sauce. Serve the rest of the sauce seperately.