Braised turkey in cream with potato balls

Name: Braised turkey in cream with potato balls
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 6 Turkey drumsticks (approx. 360 g each); 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Bacon; 2 Onions; 1 Bay leaf; 3 Branches of rosemary; 400 g Whipped cream; 1 kg Brussels sprouts; 350 g Carrots; 1 TABLESPOON Butter; 1-2 TEASPOONS Grained vegetable broth; 7-10 Tbsp freshly grated nutmeg; 2 TABLESPOONS Oil; 450 g frozen potato balls; 7-10 Tbsp Rosemary branch; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

6 Turkey drumsticks (approx. 360 g each)
1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Bacon
2 Onions
1 Bay leaf
3 Branches of rosemary
400 g Whipped cream
1 kg Brussels sprouts
350 g Carrots
1 TABLESPOON Butter
1-2 TEASPOONS Grained vegetable broth
7-10 Tbsp freshly grated nutmeg
2 TABLESPOONS Oil
450 g frozen potato balls
7-10 Tbsp Rosemary branch
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash turkey legs and breast, dab dry and season with salt and pepper. Place bacon over the turkey breast. Put the turkey parts on an oiled fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Peel and chop the onions. After about 30 minutes, place half of the onions, bay leaf and rosemary on the fat pan as well.
2
Pour on 1 litre of water and cream and continue to braise. Pour the gravy over the turkey meat more often. Clean and wash the Brussels sprouts. Peel, wash and slice the carrots. Heat butter in a pan and sauté the remaining onion cubes. Add sprouts and carrots and fry for about 1 minute. Deglaze with 350 ml water, sprinkle with granulated vegetable stock and cook covered for about 15 minutes. Season with salt, pepper and nutmeg. Remove the turkey from the fat pan, wrap in aluminium foil and leave to rest. Pour the sauce through a sieve into a pot and let it boil down over a high heat for about 15 minutes. Season with salt and pepper.
3
Add sprouts and carrots and fry for about 1 minute. Deglaze with 350 ml water, sprinkle with granulated vegetable stock and cook covered for about 15 minutes. Season with salt, pepper and nutmeg. Remove the turkey from the fat pan, wrap in aluminium foil and leave to rest. Pour the sauce through a sieve into a pot and let it boil down over a high heat for about 15 minutes. Season with salt and pepper. In the meantime heat oil in a pan, fry potato balls in it for about 5 minutes until golden brown, drain on kitchen paper. Cut the turkey breast into slices. Arrange turkey and vegetables on a plate. Drizzle with sauce and garnish with rosemary. Add potato balls and remaining sauce
4
In the meantime heat oil in a pan, fry potato balls in it for about 5 minutes until golden brown, drain on kitchen paper. Cut the turkey breast into slices. Arrange turkey and vegetables on a plate. Drizzle with sauce and garnish with rosemary. Add potato balls and remaining sauce
5
With 8 people: