Stuffed turkey

Name: Stuffed turkey
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 2 Federation Soup Greens; 1 (approx. 350 g) Vegetable Onion; 75 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (approx. 6 kg) ready-to-cook turkey; 7-10 Tbsp Cayenne pepper; 3 Onions; 3/4 l clear chicken stock (instant); 500 g small cooking pears; 1.2 kg Brussels sprouts; 1 collar flat leaf parsley; 7-10 Tbsp grated nutmeg; 3-4 Tbsp dark sauce thickener; 50 g Whipped cream; 4 TABLESPOONS Cranberries from the glass

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

2 Federation Soup Greens
1 (approx. 350 g) Vegetable Onion
75 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (approx. 6 kg) ready-to-cook turkey
7-10 Tbsp Cayenne pepper
3 Onions
3/4 l clear chicken stock (instant)
500 g small cooking pears
1.2 kg Brussels sprouts
1 collar flat leaf parsley
7-10 Tbsp grated nutmeg
3-4 Tbsp dark sauce thickener
50 g Whipped cream
4 TABLESPOONS Cranberries from the glass

Directions

1
Clean and wash the soup greens. Cut leek into rings, carrots and celery into cubes. Peel and dice the vegetable onion. Heat 25 g fat in a pan and fry the onions in it until transparent.
2
Add vegetables, braise briefly and deglaze with 1/8 litre of water. Season with salt and pepper and simmer for about 5 minutes. Let it cool down. Wash the turkey, dab dry and season inside with a little salt and pepper.
3
Place the vegetable filling in the belly and close the opening. Close the neck opening as well. Clubs over the tail, wings under the back tie together. Rub turkey with soft fat, season with salt and cayenne pepper.
4
Peel the onions. Place the turkey in the fat pan of the oven with the breast side down. Add 2 onions and 1/8 litre water. Fry in the preheated oven (electric: 200°C/ gas: level 2-3) for about 2 1/2 hours.
5
Turn the turkey after about 1 hour and pour on 1/4 litre of chicken soup. Top the turkey with roast stock from time to time. Wash the pears, spread them around the turkey 30-40 minutes before the end of the roasting time and cook them together with the turkey.
6
Possibly pour on some chicken soup. Clean and wash the Brussels sprouts and cook in little boiling salted water for 15-20 minutes. Finely dice the remaining onion. Wash parsley, dab dry and chop finely, except for a little garnish.
7
Heat the rest of the fat in a pot and fry the onions in it until transparent. Toss the drained Brussels sprouts and parsley. Season with nutmeg. Keep turkey and pears warm. Pour the frying stock through a sieve, dissolve the frying set with the remaining chicken soup and pour in.
8
Boil the stock. Add the sauce thickener and bring to the boil again while stirring. Refine sauce with cream, season with salt and cayenne pepper. Cut pears in half as desired, remove seeds and fill with cranberries.
9
Arrange turkey, Brussels sprouts and pears on a large plate. Garnish with parsley. Add sauce and remaining cranberries separately. Boiled potatoes taste good with it.