Holiday turkey with minced meat filling

Name: Holiday turkey with minced meat filling
Cook time: 5 h
Total time: 5 h
Yield: 8
Ingredients: 10 Onions; 1 Garlic clove; 1 kg mixed minced meat; 2 Eggs (Gr. M); 4 TABLESPOONS Breadcrumbs; 1 TABLESPOON medium hot mustard; 1⁄4 Tsp Cinnamon; 1⁄4 Tsp Cardamom; 7-10 Tbsp salt, pepper; 1 (approx. 5 kg) ready-to-cook turkey; 1 TABLESPOON Oil; 1 TEASPOON Paprika powder; 1 collar Soup Greens; 2 (400 ml each) Glasses poultry stock; 500 g Carrots; 2 Apples; 4 TABLESPOONS Butter; 2 (720 ml each) Glasses of red cabbage; 3 kg Potatoes; 1⁄2 Federation Parsley; 4 TABLESPOONS Flour; 4 TABLESPOONS Cognac; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 8

10 Onions
1 Garlic clove
1 kg mixed minced meat
2 Eggs (Gr. M)
4 TABLESPOONS Breadcrumbs
1 TABLESPOON medium hot mustard
1⁄4 Tsp Cinnamon
1⁄4 Tsp Cardamom
7-10 Tbsp salt, pepper
1 (approx. 5 kg) ready-to-cook turkey
1 TABLESPOON Oil
1 TEASPOON Paprika powder
1 collar Soup Greens
2 (400 ml each) Glasses poultry stock
500 g Carrots
2 Apples
4 TABLESPOONS Butter
2 (720 ml each) Glasses of red cabbage
3 kg Potatoes
1⁄2 Federation Parsley
4 TABLESPOONS Flour
4 TABLESPOONS Cognac
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the onion and garlic. Knead minced meat, eggs, diced onion and garlic, breadcrumbs and mustard. Season with cinnamon, cardamom, salt and pepper.
2
For the turkey, wash the turkey inside and outside, removing the offal. Dab the turkey dry and season the inside with salt and pepper. Fill the prepared mince into the turkey and close the opening.
3
Tie the clubs together (see fig. 1 + 2, page 64).
4
Rub the turkey outside with salt. Mix oil and paprika powder. Spread the turkey with it. Place on the oven rack. Push the fat pan onto the lowest rail of the oven. Slide the rack with the turkey onto the rail above it.
5
Cook in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 4 1⁄2-5 hours.
6
Clean or peel, wash and chop the soup greens. Peel 4 onions and cut into slices. Spread the soup greens and onions around the turkey after about 1 hour. About 1 1⁄2 hours before the end of the cooking time 3⁄4 Pour l water and poultry stock onto the fat pan.
7
Peel the carrots and 2 onions. Cut carrots into pieces, onions into slices. Remove turkey from the oven about 30 minutes before the end of cooking time. Pour frying stock through a sieve into a pot. Place the turkey on the fat pan.
8
Arrange the carrots and onions around it and finish cooking.
9
For the red cabbage peel 3 onions, cut them into fine strips. Peel, quarter, core and dice the apples. Heat 2 tablespoons of butter, fry the onion strips and apples for about 5 minutes until transparent. Add red cabbage, cover and stew for about 30 minutes.
10
In the meantime, peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Wash parsley, shake dry and chop.
11
for the sauce, degrease and bring to the boil. Stir flour and approx. 100 ml water until smooth. Stir into the stock and simmer for about 5 minutes. Refine with cognac. Heat 2 tbsp. butter. 2⁄3 of potatoes and parsley in it.
12
Arrange turkey with vegetables, half sauce, parsley potatoes and red cabbage.
13
Chop filling, turkey remains, remaining potatoes and sauce and chill for the next day.