Roasted Turkey with Stuffing and Pumpkin

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

Cut the pumpkin flesh into thin strips. Cut the vanilla beans lengthwise into quarters.

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

Process the veal and pork twice through the finest setting of a meat grinder. Peel the onions, rinse the parsley and shake dry, then chop both and saute in 50 grams (approximately 4 tablespoons) butter. Soak the rolls in milk, squeeze out very well, then pick apart into pieces, add to the pan and cook briefly. Allow everything to cool, mix with the meat and eggs and season with the spices (salt, pepper and marjoram). Place the mixture into the turkey and sew closed.

Place the turkey with the breast side down in a roasting pan. Roast in the preheated oven on the bottom rack. When the back of the turkey is browned, turn the turkey over and add the onion, bay leaves and vanilla to the pan. Pour in 1/2 liter (approximately 2 cups) chicken stock and return to the oven. During cooking, occasionally baste the turkey with butter and the pan juices. If necessary, add a little more chicken stock. If the turkey is browning too quickly, reduce the cooking temperature to 160°C (approximately 325°F) and cover with aluminum foil.

Meanwhile, mix the pumpkin slices with olive oil, pepper flakes, salt and pepper, spread on a baking sheet lined with parchment paper and roast in the oven for about 35 minutes, turning occasionally.