Roast Turkey with Filling
- For the filling
- 2 stalks Celery
- 1 onion
- 75 grams butter
- 200 grams Sausage meat
- 1 bunch parsley
- 4 sprigs thyme
- 3 sprigs Sage
- freshly ground peppers
- 200 milliliters Chicken broth
- 300 grams white bread (crustless)
- 3 tablespoons clarified butter
- For the sauce
- 250 milliliters chicken stock
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- For the garnish
- Fruit (such as cranberries, small apples ... and bay leaves for decoration)
For the filling: Peel onion and rinse celery. Dice vegetables. Heat butter in a pan, add onion and celery and cook over low heat for about 5 minutes. Add meat and cook for another 3-4 minutes. Rinse herbs, shake dry and chop. Stir herbs into pan and season with salt and pepper. Stir in bread and broth to vegetable mixture.
For the turkey: Rinse turkey and season with salt and pepper. Stuff with filling and secure with kitchen string. Preheat oven to 175°C (approximately 350°F). Heat clarified butter in a large roasting pan. Sear turkey on all sides, then place in oven and roast for 2 hours.
Baste turkey with pan juices throughout cooking. Remove, wrap turkey with foil and let stand briefly.
For the sauce: Pour pan juices into a saucepan. Deglaze with wine and broth. Pour through a fine sieve and back into the pan. Simmer and reduce as desired. Stir in cream and reduce again. Season with salt and pepper.
Carve turkey and plate. Serve with filling and fruit, drizzled with pan sauce.