Turkey with pumpkin flan

Name: Turkey with pumpkin flan
Cook time: 4 h
Total time: 4 h
Yield: 8
Ingredients: 1 ready-to-cook baby turkey (3-3.5 kg); 2–3 Carrots; 4 medium-sized onions; 3 stalks of celery; 8-10 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 500 ml Poultry broth; 1 Bay leaf; 1 Cinnamon stick; 2–3 Cloves; 1 kg Butternut Pumpkin; 300 g Potatoes; 3 TABLESPOONS Butter; 150 ml Milk; 7-10 Tbsp grated nutmeg; 4 Eggs (size M); 1 collar Parsley; 6 discs Bacon; 500 g Mushrooms; 200 g pre-cooked, vacuum packed chestnuts; 50 g Sugar; 100 g Whipped cream; 4-5 Tbsp sauce thickener; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 8

1 ready-to-cook baby turkey (3-3.5 kg)
2–3 Carrots
4 medium-sized onions
3 stalks of celery
8-10 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
500 ml Poultry broth
1 Bay leaf
1 Cinnamon stick
2–3 Cloves
1 kg Butternut Pumpkin
300 g Potatoes
3 TABLESPOONS Butter
150 ml Milk
7-10 Tbsp grated nutmeg
4 Eggs (size M)
1 collar Parsley
6 discs Bacon
500 g Mushrooms
200 g pre-cooked, vacuum packed chestnuts
50 g Sugar
100 g Whipped cream
4-5 Tbsp sauce thickener
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Remove the offal from the turkey. Wash the turkey inside and out thoroughly under cold running water and pat dry. Also wash the offal and dab dry. Peel carrots and onions and cut into cubes. Clean, wash and chop the celery. Wash thyme, shake dry and dice. Put thyme, some salt and pepper into the abdominal cavity of the turkey. Fold wings behind the back, tie legs together. Place the turkey breast down on the fat pan of the oven. Arrange onions, celery and carrots around it. Mix 3 tablespoons of oil, about 1 teaspoon salt and a little pepper. Spread the turkey with the oil from the outside. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 3 hours. After approx. 1 hour, pour on the stock, add bay leaf, cinnamon and cloves and turn the turkey. Add offal after approx. 2 hours. Finish roasting the turkey and occasionally scoop it with roast stock, pour on a little water if necessary
2
Halve the pumpkin and scrape out the seeds. Peel and chop the pumpkin. Peel, wash and chop the potatoes. Cook both in boiling salted water for about 20 minutes, drain and let it evaporate briefly. Add butter and milk and puree finely. Season to taste with salt and nutmeg, let cool for about 15 minutes, then stir in eggs. Pour the pumpkin mixture into 8 greased ovenproof dishes (each with a capacity of approx. 200 ml) and place them in a large pot or roasting pan. Pour hot water on them until they are half full of water. Cover and steam over a low to medium heat for approx. 30 minutes
3
Wash the parsley, shake dry. Pluck off 3/4 of the leaves and chop them. Cut bacon into strips. Clean and clean the mushrooms and, depending on size, halve or quarter them. Heat 1 tablespoon of oil in a frying pan. Leave the bacon in it until crispy and take it out. Fry the mushrooms in hot frying fat for about 5 minutes. Put 6 nice chestnuts aside. Stir the remaining chestnuts, chopped parsley and bacon into the mushrooms, season with salt and pepper, keep warm
4
Caramelise the sugar in a pan. Place the set aside chestnuts on greased aluminium foil with sufficient space between them. Sprinkle each chestnut with approx. 1 tbsp. caramel, allow to cool. Lift the turkey out of the fat pan and keep warm. Pour the gravy through a sieve and dissolve the roast with some water or broth. Also pour through a sieve. Degrease sauce. Add cream, bring to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again briefly, season with salt and pepper. Arrange turkey on a large plate. Spread the mushroom mixture around the turkey and garnish with parsley. Garnish pumpkin flan with 1 caramelized chestnut each and add