Christmas turkey with nut filling

Name: Christmas turkey with nut filling
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 7
Ingredients: 20 g dried porcini; 250 g white bread from the day before; 1 collar Parsley; 1 small stick of leek (leek); 4 medium-sized onions; 100 g streaky smoked bacon; 3 TABLESPOONS soft butter; 2 TEASPOONS dried marjoram; 7-10 Tbsp salt, pepper; 50 g Walnut kernels; 1 young turkey (3,5-4 kg); 2 Eggs; 1 medium-sized carrot; 3/4 l Chicken broth or poultry stock; 500 g Mushrooms; 200 g Whipped cream; 2-3 TABLESPOONS Cornstarch; 2 untreated orange slices; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 7

20 g dried porcini
250 g white bread from the day before
1 collar Parsley
1 small stick of leek (leek)
4 medium-sized onions
100 g streaky smoked bacon
3 TABLESPOONS soft butter
2 TEASPOONS dried marjoram
7-10 Tbsp salt, pepper
50 g Walnut kernels
1 young turkey (3,5-4 kg)
2 Eggs
1 medium-sized carrot
3/4 l Chicken broth or poultry stock
500 g Mushrooms
200 g Whipped cream
2-3 TABLESPOONS Cornstarch
2 untreated orange slices
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
Rinse porcini mushrooms, soak in a good 1/2 l of lukewarm water. Dice bread. Wash and chop parsley. Clean, wash and chop the leek. Peel and chop 1 onion. Dice bacon, fry until crispy. Add 1 tablespoon butter. Fry onion and leek. Add marjoram and parsley, season. Mix in bread. Let rest for about 10 minutes.
2
Chop nuts. Wash the turkey, dab dry. Season inside with salt and pepper. Knead eggs and nuts into the bread mixture. Stuff the turkey with it. Close the opening. Tie the legs together. Place the turkey (breast up) on the fat pan
3
Peel the carrot. Chop the carrot and 2 onions. Arrange around the turkey. Spread the breast with 1 tablespoon of butter. Roast in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 2 1/2-3 hours. As soon as the vegetables are lightly browned, gradually add the stock. Scoop turkey more often
4
Drain the porcini, collect the mushroom water. Pour half to the turkey. Clean the mushrooms, quarter them. Dice remaining onion
5
Brush turkey with cold, heavily salted water for the last 10 minutes. Fry until crispy over high heat. Sauté the mushrooms and porcini in 1 tbsp. hot butter. Brown onion and season. Deglaze with remaining mushroom water and cream, bring to the boil. Simmer the sauce for about 2 minutes
6
Keep the turkey warm. Sieve the stock, add to the mushroom sauce, bring to the boil. Mix starch with little water, thicken sauce, season to taste. Carve the turkey, cut the filling open. Arrange everything. Served with: Brussels sprouts and boiled potatoes