Roast turkey with port wine sauce

Name: Roast turkey with port wine sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 24 Soft Plums; 200 ml Port wine; 1.8 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 collar Soup Greens; 2 stem(s) Thyme; 5 Juniper berries; 2 TABLESPOONS Lard; 2 (720 ml each) Glasses of red cabbage; 2 Cloves; 1 Bay leaf; 4 TABLESPOONS Cranberries in their own juice; 2 packages (750 g each) ready dumpling dough "Thuringian style; 400 ml Poultry stock (glass); 2-3 TABLESPOONS Sauce thickener; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

24 Soft Plums
200 ml Port wine
1.8 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 collar Soup Greens
2 stem(s) Thyme
5 Juniper berries
2 TABLESPOONS Lard
2 (720 ml each) Glasses of red cabbage
2 Cloves
1 Bay leaf
4 TABLESPOONS Cranberries in their own juice
2 packages (750 g each) ready dumpling dough "Thuringian style
400 ml Poultry stock (glass)
2-3 TABLESPOONS Sauce thickener
7-10 Tbsp Pepper

Directions

1
Soak plums in port wine and let them steep for about 1 hour. Wash the turkey breast, dab dry and rub with salt and pepper. Heat the oil in a large pan and fry the turkey roast vigorously on all sides.
2
Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Clean, wash and coarsely chop the greens. Wash the thyme.
3
Place the soup greens, juniper berries and thyme on the fat pan and fry for about 15 minutes. Then gradually add 1/2 litre of water. Heat the lard in a pot. Add red cabbage. Add cloves, bay leaf and 2 tablespoons cranberries and bring to the boil.
4
Simmer for 20-30 minutes. Drain plums on a sieve, collect port wine. Form 24 dumplings from the dumpling dough, press them slightly flat and put a plum in each. Form into dumplings again. Leave to stand in boiling salted water for about 15 minutes.
5
Take the roast out of the oven. Pour the roast through a sieve into a pot. Add port wine and poultry stock, bring to the boil and thicken with sauce thickener. Stir in 2 tablespoons of cranberries. Season to taste with salt and pepper.
6
Drain the dumplings. Cut the roast open. Arrange roast, red cabbage, dumplings and some sauce on plates. Garnish roast with thyme if desired. Add the rest of the sauce.