Christmas turkey with mushroom vegetables

Name: Christmas turkey with mushroom vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 7
Ingredients: 1 turkey ready to cook (3 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Tomato; 1 collar Soup vegetables; 1.2 kg Beans; 750 g Mushrooms; 1 glass (370 ml) Chanterelles; 2-3 TABLESPOONS Butter or margarine; 125 g Whipped cream; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Tomato rose and parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 7

1 turkey ready to cook (3 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Tomato
1 collar Soup vegetables
1.2 kg Beans
750 g Mushrooms
1 glass (370 ml) Chanterelles
2-3 TABLESPOONS Butter or margarine
125 g Whipped cream
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Tomato rose and parsley
7-10 Tbsp Kitchen yarn

Directions

1
Wash the turkey and dab dry. Season with salt and pepper. Tie wings and legs together. Put the grate on the fat pan and place the turkey on top. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 hours. Wash, quarter and seed the tomatoes. Finely dice the flesh. Clean, wash and possibly peel the soup vegetables.
2
Cut 1 small piece of each soup vegetable into very fine cubes and blanch briefly in boiling salted water. Drain and mix with tomato cubes. Cut the remaining soup vegetables into large pieces. After 1 hour of cooking time place them on the fat pan. After another 30 minutes, deglaze with 1/4 litre of water. Take the turkey out of the oven. For the vegetables clean and wash the beans and cut them into small pieces. Cook in boiling salted water for 15-20 minutes. Clean, wash and halve the mushrooms. Rinse and drain the chanterelles. Heat 1 tablespoon of fat. Fry the mushrooms for 5 minutes over high heat, turning them over. Add the chanterelles. Season with salt and pepper. Remove turkey from the oven. Pour roast stock through a sieve.
3
Rinse and drain the chanterelles. Heat 1 tablespoon of fat. Fry the mushrooms for 5 minutes over high heat, turning them over. Add the chanterelles. Season with salt and pepper. Remove turkey from the oven. Pour roast stock through a sieve. Deglaze mushrooms with cream and roast stock. Stir in sauce thickener. Bring to the boil again briefly and season to taste. Heat the remaining fat. Drain the beans. Swivel prepared vegetable cubes and beans in it. Arrange turkey and vegetables on a plate. Serve garnished with tomato rose and parsley. Serve with dumplings
4
Stir in sauce thickener. Bring to the boil again briefly and season to taste. Heat the remaining fat. Drain the beans. Swivel prepared vegetable cubes and beans in it. Arrange turkey and vegetables on a plate. Serve garnished with tomato rose and parsley. Serve with dumplings