Roast turkey with pretzel and cabbage stuffing

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Cut the pretzels into small pieces. Soak in the milk. Wash the chives and cut into small rolls. Put 1 tbsp aside for garnishing. Peel onions. Finely dice 1 onion and sauté in hot butter. Drain approx. 150 g sauerkraut.

2. 2

   Add egg, chives and steamed onion cubes to the pretzels and mix in. Season with pepper.

3. 3

   Wash the meat, dab dry. Season with salt and pepper. Spread the pretzel mixture over it, leaving a rim of about 2 cm wide all around. Roll up from the short side and tie up.

4. 4

   Cut 1 onion into pieces. Peel and wash the carrots and cut them into large pieces. Heat 2 tablespoons of oil in a frying pan. Fry the rolled roast thoroughly all around. Fry the onion and carrot pieces briefly.

5. 5

   Season with salt and pepper. Add beer and 1/4 l water. Bring to the boil, cover and braise in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 3/4 hours. Approx. 30 minutes before the end of the cooking time, braise open to the end, pouring the braising liquid over the roast more often.

6. 6

   Finely dice the remaining onion and sauté in 2 tablespoons of hot oil until transparent. Add marjoram, bay leaf and the remaining sauerkraut. Pour on apple juice. Bring to the boil, cover and stew for about 30 minutes. Season sauerkraut with salt, pepper and honey.

7. 7

   Lift out the roast. Finely puree the braised vegetables and stock and season to taste. Arrange everything, sprinkle with the rest of the chives. Bread dumplings taste good with it. Drink tip: cool wheat beer.