Roasted turkey with bread filling with mashed potatoes and Cumberland sauce

Name: Roasted turkey with bread filling with mashed potatoes and Cumberland sauce
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 300 g streaky smoked bacon; 4 Onions; 100 g Celery; 1 collar curly parsley; 150 g White bread; 75 ml dry white wine; 170 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp grated nutmeg; 7-10 Tbsp black pepper; 1 (approx. 3500 g) ready-to-cook baby turkey; 150 g Carrots; 750 ml Chicken bouillon (instant); 200 g Cranberries; 100 g demerara sugar; 50 g flaked almonds; 7-10 Tbsp ground cloves; 7-10 Tbsp grated peel of 1 untreated orange; 1.5 kg floury potatoes; 1250 g Broccoli; 350 ml Milk; 7-10 Tbsp Sugar; 7-10 Tbsp Parsley and orange slices; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 8

300 g streaky smoked bacon
4 Onions
100 g Celery
1 collar curly parsley
150 g White bread
75 ml dry white wine
170 g Butter
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp grated nutmeg
7-10 Tbsp black pepper
1 (approx. 3500 g) ready-to-cook baby turkey
150 g Carrots
750 ml Chicken bouillon (instant)
200 g Cranberries
100 g demerara sugar
50 g flaked almonds
7-10 Tbsp ground cloves
7-10 Tbsp grated peel of 1 untreated orange
1.5 kg floury potatoes
1250 g Broccoli
350 ml Milk
7-10 Tbsp Sugar
7-10 Tbsp Parsley and orange slices
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Finely dice the bacon. Peel 2 onions and chop finely. Clean, wash and finely dice the celery. Wash parsley, dab dry and chop finely. Finely dice white bread. Leave the bacon out in a pan.
2
Add the celery, onions and parsley and fry briefly. Add wine and 100 g butter and heat up briefly. Mix in bread. Season to taste with salt, paprika, nutmeg and pepper. Wash turkey thoroughly inside and out and rub with salt and pepper.
3
Fill the turkey with the bacon bread mixture. Close the opening with a wooden skewer and tie up with kitchen string. Melt 20 g butter. Peel and quarter 2 onions. Clean, wash and cut the carrots into large pieces.
4
Place the turkey on the fat pan of the oven and brush with melted butter. Spread onions and carrots around the turkey. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 3 1/2 hours.
5
Deglaze with broth little by little. Meanwhile, for the sauce, sort and wash the cranberries. Put cranberries, 175 ml water and brown sugar in a pot, bring to the boil, cover and simmer at low heat for 20-25 minutes.
6
Roast the almonds in a pan without fat until golden and take them out. Then season with clove and orange peel. Pour the sauce into a bowl and put it in a cool place. Peel, wash and halve the potatoes.
7
Clean and wash the broccoli, cut the florets from the stems. Cook potatoes in boiling salted water for about 20 minutes. Put broccoli in boiling salted water and cook for about 12 minutes. Heat milk and 50 g butter.
8
Remove the turkey from the oven, lift it from the fat pan and keep it warm. Pour the roast stock through a sieve into a small pot. Bring to the boil, simmer over low heat for 4-6 minutes. Season with salt, pepper and sugar.
9
Drain the potatoes, add the fat-milk mixture and mash roughly with a potato masher. Season to taste with salt and nutmeg. Drain broccoli. Arrange turkey, broccoli and some filling on a plate.
10
sprinkle almond flakes over the broccoli. Garnish with parsley and orange slice. Add mashed potatoes and sauces separately.