Roast turkey stuffed with red cabbage and dumplings

Name: Roast turkey stuffed with red cabbage and dumplings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 medium-sized onions; 250 g Mushrooms; 3 TABLESPOONS Oil; 100 g Sliced bacon; 1 TEASPOON dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 kg Turkey breast (let the butcher cut it into a roast roll); 1 (approx. 1 kg) small head red cabbage; 2 TABLESPOONS Butter; 1 Bay leaf; 1 Cinnamon stick; 200 ml dry red wine; 6-8 TABLESPOONS Cider vinegar; 2-3 TABLESPOONS Sugar; 1 package (750 g) fresh dumpling dough half + half (makes 4-6 dumplings; refrigerator); 1 Apples; 150 g Apple Jelly; 1 TABLESPOON Breadcrumbs; 1 Orange; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Thyme; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 medium-sized onions
250 g Mushrooms
3 TABLESPOONS Oil
100 g Sliced bacon
1 TEASPOON dried thyme
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 kg Turkey breast (let the butcher cut it into a roast roll)
1 (approx. 1 kg) small head red cabbage
2 TABLESPOONS Butter
1 Bay leaf
1 Cinnamon stick
200 ml dry red wine
6-8 TABLESPOONS Cider vinegar
2-3 TABLESPOONS Sugar
1 package (750 g) fresh dumpling dough half + half (makes 4-6 dumplings; refrigerator)
1 Apples
150 g Apple Jelly
1 TABLESPOON Breadcrumbs
1 Orange
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Thyme
7-10 Tbsp Kitchen yarn

Directions

1
Peel and chop 2 onions. Clean and clean the mushrooms and cut into small cubes. Heat 1 tablespoon of oil in a large frying pan, fry the mushrooms in it vigorously, turning several times.
2
Cut the bacon into wide pieces. Add to the mushrooms together with onions and thyme and fry for another 2 minutes. Season with salt and pepper. Wash the meat and pat dry, season with salt and pepper.
3
Spread the mushroom mixture over the meat and roll it up. Tie tightly with kitchen twine. Heat 2 tablespoons of oil in a frying pan, fry the roast thoroughly all around. Add the filling that has fallen out when rolling up to the meat.
4
Pour on 350 ml of water. Cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Clean and quarter the red cabbage and cut out the stalk. Cut quarter into small pieces.
5
Peel and chop 2 onions. Heat 1 tablespoon of butter in a saucepan, fry the onions until transparent. Add red cabbage, bay leaf, cinnamon stick and red wine. Season with vinegar, salt and sugar. Bring to the boil and simmer covered for about 45 minutes.
6
Knead dumpling dough once, form 8 dumplings. Leave to stand in boiling salt water for approx. 20 minutes. Peel and quarter the apple, remove the core, cut the fruit flesh into pieces and add to the red cabbage with the jelly.
7
Cook for another 15 minutes. Melt 1 tablespoon butter. Add breadcrumbs and roast until golden brown. Remove meat from the roaster and keep warm. Pour the sauce through a sieve and collect in a pot.
8
Halve the orange, cut one half into slices and squeeze the other half. Add juice to the sauce, bring to the boil and stir in the sauce thickener, season with salt and pepper. Season red cabbage once more.
9
Remove the dumplings with a skimmer and let them drain. Cut the roast open and serve with dumplings, sauce and red cabbage. Pour crumb butter over the dumplings. Garnish with thyme and orange slices.