Turkey with pumpkin flan (with vegetables and pumpkin flan on plate)

Name: Turkey with pumpkin flan (with vegetables and pumpkin flan on plate)
Cook time: 4 h
Total time: 4 h
Yield: 8
Ingredients: 1 ready-to-cook baby turkey (3-3.5 kg); 6 Carrots; 6 Onions; 4 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; 6 TABLESPOONS Butter; 150 ml Milk; 7-10 Tbsp grated nutmeg; 4 Eggs (size M); 100 g pre-cooked, vacuum-sealed chestnuts; 100 g Whipped cream; 4-5 Tbsp sauce thickener; 7-10 Tbsp Grease for the moulds and for the aluminium foil; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 8

1 ready-to-cook baby turkey (3-3.5 kg)
6 Carrots
6 Onions
4 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
6 TABLESPOONS Butter
150 ml Milk
7-10 Tbsp grated nutmeg
4 Eggs (size M)
100 g pre-cooked, vacuum-sealed chestnuts
100 g Whipped cream
4-5 Tbsp sauce thickener
7-10 Tbsp Grease for the moulds and for the aluminium foil
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 and wash carrots and onions. Clean and wash the celery. Cut half of the vegetables into coarse, the other half into fine cubes. Wash thyme, shake dry. Pluck 3/4 of the thyme into pieces, add some salt and pepper to the turkey's abdominal cavity. Fold the wings behind the back, tie the legs together. Place the turkey breast down on the fat pan of the oven, spread coarse vegetable cubes around it. Mix 3 tablespoons of oil, about 1 teaspoon of salt and some pepper. Coat 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 3 tablespoons 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
Heat 3 tablespoons of butter in another pot. Sauté the remaining diced carrots, celery and onion in it. Pour on 100 ml water, cover and steam for about 15 minutes, turning occasionally. Season vegetables with salt and pepper. Chop the chestnuts. Heat 1 tablespoon of oil in a small pot. Sauté chestnuts for 2-3 minutes, remove from heat and keep warm.
4
Lift the turkey out of the fat pan and keep it warm. Pour 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. Heat up the chestnuts again and spread on the flans. Arrange turkey, vegetables, flans and some sauce on a large plate, add remaining sauce