Stuffed Turkey with Cream Sauce

Ingredients

• 3.5 kg turkey (1 turkey)
• Salt
• pepper (ground)
• 2 Celery stalks
• 1 onion
• 75 g butter
• 200 g sausage patty
• 1 bunch parsley
• 4 thyme sprigs
• 3 sage sprigs
• Salt
• pepper (ground)
• 200 ml chicken broth
• 400 g dumpling bread
• 3 tbsp clarified butter
• 250 ml poultry stock
• 100 ml dry white wine
• 200 ml whipping cream
• fruits (and cabbage leaves, for decoration)

Instructions

1. 1.

   Peel the onion and wash the celery. Dice the vegetables finely. In a pan foam the butter, then cook the onion and celery over low heat for about 5 minutes. Add the patty and continue cooking with stirring for another 3-4 minutes. Wash the herbs, shake dry, and chop. Stir into the vegetable mixture. Season everything with salt and pepper. Gradually mix the dumpling bread with broth and the vegetable blend until the mixture is moist but not liquid; use only as much bread as needed. Clean the turkey inside and out, rub it with salt and pepper, then fill it with the bread mixture. Tie with kitchen twine and dress. Preheat the oven to 175°C. Heat clarified butter in a large roasting pan on the stove. Sear the turkey all around over high heat, then place the breast side down and slide it onto the lower rack of the oven. Roast for 2 hours.

2. 2.

   Occasionally baste with poultry stock. Wrap the finished turkey in aluminum foil and let rest briefly.

3. 3.

   Deglaze the roasting pan with wine, scrape up the browned bits, add poultry stock, strain through a fine sieve into a pot, reduce over high heat to half, then gradually stir in cream and reduce again to about ¼ L, seasoning with salt and pepper.