Stuffed turkey with Brussels sprouts vegetables

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 4
COOK TIME
270 mins
TOTAL TIME
270 mins

Ingredients

Servings: 7
  • 1 ready-to-cook turkey (3,5 -
  • 3,7 kg) with neck, liver,
  • 7-10 Tbsp stomach and heart
  • 250 g Onions
  • 125 g streaky smoked bacon
  • 75 g Toast
  • 375 g sour apples
  • 1 collar Thyme
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 60 g Butter or margarine
  • 1/2 l Chicken broth (instant)
  • 1.2 kg Brussels sprouts
  • 4 TABLESPOONS Whipped cream
  • 2 TABLESPOONS Flour
  • 2 TABLESPOONS Hazelnut flakes
  • 7-10 Tbsp Orange Pepper
  • 7-10 Tbsp Orange

Directions

  1. 1

    Wash the turkey and offal and dab dry. Finely dice liver and heart. Peel 2 onions and chop one finely. Dice bacon and toast. Peel, quarter, core and slice apples. Wash the thyme, dab dry and pluck off the leaves, except for something to garnish. Put the bacon in a pan and let it turn golden brown. Add onions, liver and heart and fry briefly.

  2. 2

    Mix in thyme, apples and toast and season with a little salt and pepper. Rub the turkey inside and out with salt and pepper. Put the filling into the goitre and abdominal cavity of the turkey and close it. Tie the legs and wings together. Melt 20 g butter and coat the turkey with it. Place in a fat pan with the breast side down. Cut the remaining peeled onion into quarters and place it in the fat pan with the neck, stomach and 1/8 litre stock. Fry in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 3/4 hours. Gradually pour on the remaining stock. Turn the turkey after 1 1/2 hours and scoop with the stock and fry for about 1 hour. In the meantime, clean and wash the Brussels sprouts and cook in boiling salted water for 15-20 minutes. Peel the remaining onions and cut into slices. Keep turkey warm in the switched off oven. Dissolve roast with 1/4 litre of water and pour it through a sieve into a pot. Add cream and bring to the boil. Mix flour with a little water until smooth and stir into the stock.

  3. 3

    Gradually pour on the remaining stock. Turn the turkey after 1 1/2 hours and scoop with the stock and fry for about 1 hour. In the meantime, clean and wash the Brussels sprouts and cook in boiling salted water for 15-20 minutes. Peel the remaining onions and cut into slices. Keep turkey warm in the switched off oven. Dissolve roast with 1/4 litre of water and pour it through a sieve into a pot. Add cream and bring to the boil. Mix flour with a little water until smooth and stir into the stock. Simmer for another 2-3 minutes. Season to taste with salt and pepper if necessary. Heat the remaining fat in a pot and fry the onion slices in it. Add the hazelnut leaves, fry briefly and toss the Brussels sprouts in it. Arrange turkey and Brussels sprouts on a plate. Sprinkle with orange pepper and garnish with thyme and an orange. Add sauce extra. Serve with potato croquettes

  4. 4

    Simmer for another 2-3 minutes. Season to taste with salt and pepper if necessary. Heat the remaining fat in a pot and fry the onion slices in it. Add the hazelnut leaves, fry briefly and toss the Brussels sprouts in it. Arrange turkey and Brussels sprouts on a plate. Sprinkle with orange pepper and garnish with thyme and an orange. Add sauce extra. Serve with potato croquettes

  5. 5

    Preparation time 4 - 4 1/2 hours. Per portion (8) approx. 3440 kJ/ 820 kcal