Turkey with root vegetables and maple syrup

Name: Turkey with root vegetables and maple syrup
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 80 g stale bread; 100 ml Milk; 2 Shallots; 200 g streaky smoked bacon; 50 g Poultry liver; 6 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 ml Port wine; 1 (approx. 3 kg) ready-to-cook turkey; 1 collar Carrots; 500 g small parsnips; 20 g Butter; 500 ml Poultry broth; 50 ml Maple syrup; 7-10 Tbsp Kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 8

80 g stale bread
100 ml Milk
2 Shallots
200 g streaky smoked bacon
50 g Poultry liver
6 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 ml Port wine
1 (approx. 3 kg) ready-to-cook turkey
1 collar Carrots
500 g small parsnips
20 g Butter
500 ml Poultry broth
50 ml Maple syrup
7-10 Tbsp Kitchen yarn

Directions

1
For the filling, soak the bread in the milk. Peel and dice the shallots. Cut the bacon into cubes. Chop chicken liver finely. Wash parsley, shake dry, pluck leaves except for something to garnish from the stems and chop. Mix ingredients, season with salt, pepper and port wine
2
Wash turkey thoroughly inside and outside, dab dry, season with salt and pepper. Fill the turkey with the stuffing and seal with kitchen string. Place on the fat pan of the oven and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 3 hours
3
In the meantime, peel the vegetables and, depending on their size, cut them in half, quarters or slices. Heat butter and sauté vegetables for about 4 minutes. Add stock and maple syrup. Season with salt and pepper. Bring to the boil and simmer for about 10 minutes. Arrange the turkey on the vegetables, garnish with parsley