- For the stuffing
- 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 (crust removed)
- 3 tablespoons clarified butter
- 250 milliliters chicken stock
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
For the stuffing, peel onion and rinse celery. Cut vegetables into small cubes. Heat butter in a pan and saute onion and celery over low heat for 5 minutes. Add sausage and cook for 3-4 minutes while stirring. Rinse herbs, shake dry and chop. Add to vegetables and season with salt and pepper. Pour in broth and add white bread in pieces. Mix well. Mixture should be wet but not liquidy. All of the bread may or may not be needed. For the turkey, rinse turkey and season inside and out with salt and pepper. Fill with stuffing and secure with kitchen twine. Preheat oven to 175°C (approximately 350°F). Heat clarified butter in a large roasting pan on stove. Add turkey and sear on all sides. Then place chest side down and put in oven on bottom rack. Roast for 2 hours.
Baste with juices as needed. When done, wrap turkey in aluminum foil and let rest.
Degrease pan juices, heat on stove and deglaze with wine. Pour in chicken stock and decant through a fine sieve into a pot. Reduce by half over high heat. Slowly pour in cream and reduce to about 300 ml (approximately 1 cup). Season with salt and pepper.
To serve, place turkey on a serving platter and garnish as desired. For example, lettuce leaves or fruits can be used.
Serve gravy on the side.