Festival turkey with bacon sprouts and potatoes

Name: Festival turkey with bacon sprouts and potatoes
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 2–3 Carrots; 2 medium-sized onions; 200 g Celeriac; 1 (approx. 3 kg) ready-to-cook turkey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 700 ml Poultry broth; 1 Bay leaf; 2–3 Cloves; 1 kg Brussels sprouts; 100 g Bacon; 1 package (750 g) Silk dumpling dough; 1 Egg yolk (size M); 60 g Potato starch; 1 TEASPOON + 2 tablespoons oil; 15 g Butter; 7-10 Tbsp grated nutmeg; 3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Potato starch

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

2–3 Carrots
2 medium-sized onions
200 g Celeriac
1 (approx. 3 kg) ready-to-cook turkey
7-10 Tbsp Salt
7-10 Tbsp Pepper
700 ml Poultry broth
1 Bay leaf
2–3 Cloves
1 kg Brussels sprouts
100 g Bacon
1 package (750 g) Silk dumpling dough
1 Egg yolk (size M)
60 g Potato starch
1 TEASPOON + 2 tablespoons oil
15 g Butter
7-10 Tbsp grated nutmeg
3 TABLESPOONS dark sauce thickener
7-10 Tbsp Potato starch

Directions

1
Peel carrots and onions and cut into cubes. Peel, wash and chop the celery. Remove the offal from the turkey. Wash the turkey inside and out thoroughly under cold running water, dab dry and season with salt and pepper.
2
Also wash and pat the innards dry.
3
Place the turkey on the fat pan of the oven. Spread onions, celery and carrots around it and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 3 hours.
4
After about 1 hour, pour on 500 ml of chicken stock and add bay leaf and cloves. Add offal after approx. 2 hours. Finish roasting the turkey and occasionally scoop it with roast stock, if necessary add some water.
5
Clean, wash and, depending on the size, possibly halve the Brussels sprouts. Boil the sprouts in salted water for about 7 minutes, take them out and quench them briefly under cold water. Halve bacon lengthwise and cut into strips.
6
Knead the dumpling dough, egg yolk and potato starch and roll out approx. 1.5 cm thinly on a work surface lightly sprinkled with starch. Cut out approx. 40 stars (5-6 cm Ø) from the dough.
7
Heat 1 tsp. oil in a large frying pan. Leave the bacon in it until crisp. Remove the bacon strips. Add butter to the bacon fat. Heat the Brussels sprouts for about 6 minutes, then add the bacon again. Season to taste with salt, pepper and nutmeg.
8
In the meantime heat 2 tablespoons of oil in a large frying pan. Fry the dumpling stars in it in portions on both sides for about 5 minutes until golden brown. Take them out and put them on a baking tray.
9
Lift the turkey out of the fat pan and place it on another baking tray. Switch off the oven. Keep turkey and dumpling stars warm in the residual heat. Pour roasting juice from the fat pan through a sieve into a pot and dissolve the remaining roasting juice with 200 ml of poultry stock.
10
Also pour into the pot through a sieve. Degrease with a ladle. Bring the sauce to the boil, thicken with sauce thickener and season with salt and pepper. Cut the turkey into pieces. Arrange turkey pieces, dumpling stars and Brussels sprouts on a plate.
11
Drizzle a little sauce over it, add the rest of the sauce.