Holiday turkey with bacon rose cabbage and apricot dumplings

Name: Holiday turkey with bacon rose cabbage and apricot dumplings
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 1 ready-to-cook organic baby turkey (approx. 3.5 kg); 7-10 Tbsp salt, pepper, nutmeg; 4 Onions; 3 Carrots; 3 TABLESPOONS Oil; 7-10 Tbsp Tsp chicken broth; 1 Bay leaf; 1 Cinnamon stick; 2–3 Cloves; 75 g Sugar; 3 TABLESPOONS white balsamic vinegar; 12 dried soft apricots; 12 whole almonds (without skin); 1 pack of Dumpling dough "half and half" (refrigerated shelf); 1.25 kg Brussels sprouts; 100 g streaky smoked bacon; 100 g Whipped cream; 1 TABLESPOON Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

1 ready-to-cook organic baby turkey (approx. 3.5 kg)
7-10 Tbsp salt, pepper, nutmeg
4 Onions
3 Carrots
3 TABLESPOONS Oil
7-10 Tbsp Tsp chicken broth
1 Bay leaf
1 Cinnamon stick
2–3 Cloves
75 g Sugar
3 TABLESPOONS white balsamic vinegar
12 dried soft apricots
12 whole almonds (without skin)
1 pack of Dumpling dough "half and half" (refrigerated shelf)
1.25 kg Brussels sprouts
100 g streaky smoked bacon
100 g Whipped cream
1 TABLESPOON Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Remove any offal from the turkey. Wash the turkey inside and out, dab dry. Season inside with salt and pepper. Fold wings behind the back, tie legs together. Place on the fat pan of the oven.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel onions, dice 3 roughly. Peel, wash and coarsely dice the carrots and arrange them around the turkey with the diced onions. Mix oil, approx. 1 tsp. salt and some pepper.
3
Spread the turkey with it. Roast in a hot oven for about 3 hours. After about 1 hour dissolve the broth in 1 l of hot water and pour on 300 ml. Add laurel, cinnamon and cloves.
4
Caramelise the sugar until golden yellow. Deglaze with vinegar and 200 ml broth, bring to the boil. Reduce to about 100 ml over medium heat for about 10 minutes. Spread the turkey with it after approx. 1 1⁄2 hours roasting time. Then turn the turkey about every 30 minutes, so that it lies on a different side each time.
5
Spread the caramel stock over and over again until it is used up. Pour on the remaining stock bit by bit.
6
Cut the apricots open, fill with 1 almond each. Knead the dumpling dough. Form 12 dumplings from the dough, fill with 1 apricot each. Clean the Brussels sprouts, cut the stalk crosswise and wash. Cover and cook in boiling salted water for 15-18 minutes.
7
Place the dumplings in a wide pot with plenty of boiling salted water. Let them simmer for 18-20 minutes (do not boil!).
8
Dice bacon and remaining onion. Fry bacon in a large pan without fat until crispy. Fry the onion cubes briefly. Drain the Brussels sprouts, toss in the bacon mixture and season with nutmeg.
9
Remove the turkey from the fat pan. Pour frying stock through a fine sieve into a pot. If necessary, dissolve the roast stock with a little hot water and pour on. Warm the turkey on the fat pan in the switched off hot oven.
10
Pour cream into the stock, bring to the boil. Stir the starch and 2 tablespoons of cold water until smooth. Stir into the boiling stock and simmer for about 1 minute. Season to taste with salt and pepper. Drain the dumplings. Carve the turkey.
11
Dress everything.