Roast Turkey with Sausage Stuffing
- For the stuffing
- 2 stalks Celery
- 1 onion
- 75 grams butter
- 200 grams Sausage meat
- 1 bunch parsley
- 4 sprigs thyme
- 3 sprigs Sage
- 200 milliliters Chicken broth
- 400 grams bread dumpling
- 3 tablespoons clarified butter
- 250 milliliters chicken stock
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- Fruit (for decoration, such as grapes and small apples)
For the stuffing: Peel the onion and cut into small cubes. Rinse the celery and cut into small cubes. Melt the butter in a large frying pan and sauté the onion and celery over low heat for 5 minutes. Add the sausage and cook for 3-4 minutes, stirring. Rinse the herbs, shake dry and chop. Stir into the vegetables and season with salt and pepper. Stir in the bread and broth.
For the turkey: Rinse the turkey and season with salt and pepper. Fill with the stuffing then truss. Preheat the oven to 175°C (approximately 350°F). Melt the butter in a large roasting pan over high heat and sear the turkey on all sides. Place on the breast and transfer to the oven to roast for around 2 hours, basting occasionally. Wrap the turkey in aluminum foil and let rest briefly.
For the pan sauce: Remove any excess fat from the pan juices. Deglaze with wine then add the broth. Strain through a fine-mesh sieve into a clean saucepan. Bring to a boil then cook until reduced by half. Gradually stir in the cream and reduce to about 1/4 liter (approximately 1 cup). Season with salt and pepper. Arrange the turkey on a serving platter along with the fruit. Serve with the pan sauce.