Stuffed Roast Turkey
Ingredients
- For the filling
- 2 stalks Celery
- 1 onion
- 75 grams butter
- 200 grams Sausage meat
- 1 bunch parsley
- 4 sprigs thyme
- 3 sprigs Sage
- salt
- freshly ground peppers
- 200 milliliters Chicken broth
- 400 grams bread dumpling
- 3 Tbsps clarified butter
- 250 grams frozen Cranberry
- 100 grams Kumquat
Preparation steps
For the filling: Peel onion and rinse celery. Cut vegetables into small cubes. Heat butter in a pan, add onion and celery and cook over low heat for about 5 minutes. Add sausage and cook for another 3-4 minutes. Rinse herbs, shake dry and chop. Stir herbs into vegetables. Season with salt and pepper. Gradually stir in dumplings and broth.
For the turkey: Rinse turkey. Season with salt and pepper and stuff with filling. Secure with kitchen twine. Preheat the oven to 175°C (approximately 350°F). Heat clarified butter in a large roasting pan on the stove. Sear turkey on all sides, then place pan in the oven and roast for 2 hours.
Baste with pan juices throughout cooking. Remove turkey from oven and let rest. Slice turkey and serve with filling.
