Stuffed Turkey with Vegetables

Preheat oven to 160°C (approximately 325°F).

Soak rolls in the milk. Rinse livers, pat dry and chop coarsely. Brush mushrooms and cut into pieces. Peel garlic and chop finely. Peel onion, chop and sauté in 1 tablespoon butter in a hot pan. Pluck thyme leaves and add with garlic to the mushrooms. Add chopped liver and stir fry for about 3 minutes. Add chopped chestnuts, mix well and remove from heat. Squeeze the soaked rolls, pick apart and add to pan. Beat eggs and mix in with Cognac. Season mixture with salt and pepper. Rinse turkey inside and out, pat dry and season with salt and pepper. Fill with stuffing mixture. Close opening with kitchen string. Place turkey breast-side down in a buttered roasting pan and distribute remaining butter in small pieces over top. Slide into a hot oven and finish cooking at 2 1/2-3 hours. Baste repeatedly with the gravy. If needed add some water. Turn the turkey after about halfway through cooking.

Meanwhile, peel carrots and parsnip and cut into slices. Peel potatoes and cut in half. Rinse and trim brussels sprouts and cut in half. Peel salsify and let simmer with Brussels sprouts and potatoes in salted boiling water for about 10 minutes. Then remove and drain. Cut salsify diagonally into pieces and add to the turkey along with the carrot and parsnip pieces during the last 40 minutes of cooking. Add salt and pepper and turn during cooking from time to time.

Wrap finished turkey in aluminum foil and allow to rest for 20 minutes in switched off oven.