Thanksgiving Turkey

Ingredients

• Putter (Turkey 3.5 Kg)
• Salt
• pepper (ground)
• 2 celery sticks
• 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
• 300 g white bread (crumbled slices)
• 3 tbsp clarified butter
• 250 ml poultry stock
• 100 ml dry white wine
• 200 ml heavy cream
• small blue grapes
• pears
• figs

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 for another 3-4 minutes while stirring. Wash and dry the herbs, shake them out, and chop. Stir into the vegetable mixture. Season with salt and pepper. Gradually mix the bread with broth and the vegetable blend, ensuring the mixture stays moist but not liquid; use only as much bread as needed. Rinse the turkey, rub both inside and outside with salt and pepper, then fill it with the bread mixture. Tie with kitchen twine and dress. Preheat oven to 175°C. Heat clarified butter in a large roasting pan on the stove. Brown the turkey all over 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.

   Degrease the roast drippings, return to stove, deglaze with wine, break up the browned bits, add poultry stock, strain through a fine sieve into a pot, reduce over high heat until half size, gradually stir in cream, reduce again to about 300 ml, season with salt and pepper.