Stuffed roast turkey

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the filling, clean, wash and finely dice 2 peppers. Chop the chervil. Stir curd cheese, 2 teaspoons mustard and egg yolk until smooth. Season with salt and pepper. Fold in prepared ingredients. Wash the meat and dab dry.

2. 2

   Cut a deep pocket and fill it with the prepared mixture. Fix with wooden skewers and wrap them tightly with kitchen string. Place roast on the fat pan of the oven and pour hot clarified butter over it. Cook in the preheated oven (electric cooker: 200°C/ gas: level 3) for 1 1/4 hours. Peel onions and cut into slices. After 45 minutes spread around the roast. 1/4 hour before the end of the roasting time, pour white wine and 1/4 litre of water over it. For the vegetables, clean and wash the remaining peppers and cut them into slices except for 2 slices with stalk for garnishing. Clean and peel the carrots. Peas peel. Cook carrots in boiling salted water seasoned with sugar for about 15 minutes, peppers and peas for about 8 minutes. Just before serving, toss in melted butter.

3. 3

   For the vegetables, clean and wash the remaining peppers and cut them into slices except for 2 slices with stalk for garnishing. Clean and peel the carrots. Peas peel. Cook carrots in boiling salted water seasoned with sugar for about 15 minutes, peppers and peas for about 8 minutes. Just before serving, toss in melted butter. For the sauce, pour roast stock through a sieve. Add cream and bring to the boil. Thicken with sauce thickener. Season to taste with salt, pepper and remaining mustard. Arrange roast and vegetables on a plate, garnished with chervil and parsley. Pass sauce extra

4. 4

   For the sauce, pour roast stock through a sieve. Add cream and bring to the boil. Thicken with sauce thickener. Season to taste with salt, pepper and remaining mustard. Arrange roast and vegetables on a plate, garnished with chervil and parsley. Pass sauce extra

5. 5

   Preparation time approx. 1 3/4 hours