Stuffed Turkey

Ingredients

• 1 turkey (ca. 4 kg)
• 125 g breakfast bacon
• 750 ml chicken broth
• 250 ml port wine
• 250 g seedless grapes
• 3 tbsp starch
• 3 oranges
• 2 tbsp oil
• Salt
• pepper (ground)
• 300 g veal patty (also coarse veal sausage)
• 1 bunch spring onions (cleaned and finely chopped)
• 3 tbsp parsley (finely chopped)
• 250 g white bread (crumbled)
• 2 Eggs
• 125 ml port wine
• 150 g raisins
• 125 ml whipping cream
• 50 g pine nuts (fat-free roasted)
• Salt
• pepper (ground)

Instructions

1. 1.

   Soak raisins in port wine.

2. 2.

   Dice white bread, warm cream and pour over it, then add port wine-soaked raisins, roasted pine nuts, whisked eggs and veal patty; mix well. Combine with crumbled bread, spring onions, parsley, salt and pepper to form the stuffing.

3. 3.

   Rinse turkey, pat dry, season inside and out with salt and pepper, fill with stuffing, secure with toothpicks. Lay breakfast bacon over breast and thighs, place turkey in a fat pan and roast at 150°C for about 3½ hours; after one hour pour in about a cup of chicken broth and some port wine, then gradually add remaining liquids during roasting.

4. 4.

   After cooking, transfer turkey to a platter, strain the drippings into a pot, de-fat and bring to boil. Whisk starch with cold water until smooth and use it to thicken sauce; add halved grapes. Briefly simmer before seasoning with salt and pepper.

5. 5.

   Halve oranges and briefly sear cut side in hot oil, then slice into wedges.

6. 6.

   Slice stuffed turkey, serve with red cabbage, grape sauce, stuffing, and orange wedges. (If a sharp knife inserted between thigh and breast releases clear bright juice, the turkey is done; if still reddish juice appears, continue roasting)