Stuffed Turkey with Side Dishes

Ingredients

• 3.5 kg young turkey (1-3 young turkeys)
• Salt
• pepper (ground)
• 250 g veal
• 250 g pork
• 3 eggs
• 125 g butter
• 2 onions
• 1 bunch parsley
• 1 tbsp marjoram
• 2 rolls
• milk (for soaking)
• 2 Bay leaves
• 3 small blue onions (halved)
• 0.5 l poultry broth
• 1 tsp Cornstarch
• fresh herbs for garnish (e.g., bay leaf, marjoram)

Instructions

1. 1.

   Preheat the oven to 180°C. Wash and pat dry the turkey, then season inside and out with salt and pepper.

2. 2.

   Spin the veal and pork twice through a fine meat slicer. Peel the onions, wash and shake dry the parsley, finely chop both, and sauté in 50 g butter. Soak the rolls in milk, squeeze out excess liquid, tear into pieces, and briefly sauté. Let everything cool, then mix with the meats, eggs, and seasonings (salt, pepper, marjoram). Fill the turkey, tie it, and dress.

3. 3.

   Place the turkey breast-side down on the lowest rack of the preheated oven. When the back browns, flip the bird, add onions and bay leaves, pour in 1/2 l poultry broth, baste with butter during roasting, and periodically spoon over the drippings. Add more broth from the side if needed. If it browns too quickly, lower the temperature to 160°C and cover with foil.

4. 4.

   After about 2½ hours, remove the turkey, strain the pan juices into a pot, skim fat, bring to a boil, season, and thicken with cornstarch mixed in water. Serve the stuffed turkey with side dishes garnished with fresh herbs.