Turkey Roast with Cranberry Sauce

Ingredients

• 350 g old-fashioned corn bread
• 2 large onions
• 4 celery stalks
• 150 g smoked whole pork bacon (raw ham)
• 3 tbsp butter
• 0.5 bunch Parsley
• 4 Sage leaves
• 3 thyme sprigs
• 700 ml poultry broth
• Salt
• black pepper (freshly ground)
• 1 turkey (pre-cooked, about 4.5 kg)
• 1 tbsp Cornstarch
• 400 g fresh cranberries
• 100 ml red wine
• 2 tbsp sugar

Instructions

1. 1.

   Cut the corn bread into small cubes. Peel the onions, wash and trim the celery, and dice both with the ham. In a pan heat the butter and sauté the onion, celery, and ham cubes. Remove from heat and let cool.

2. 2.

   Preheat the oven to 200°C (400°F) fan or convection setting.

3. 3.

   Wash the herbs, pat dry, chop the leaves, mix with the corn bread and vegetable mixture, pour in 250 ml broth, combine loosely, season with salt and pepper, and let rest for 10 minutes. Rinse the turkey cold, pat dry, season inside and out. Fill with the corn bread mixture. Place in a greased roasting tin and roast on the lowest rack for 45 minutes. Brush with melted butter and continue roasting for another 3 to 3½ hours at 160°C (320°F) fan or convection setting. Remove the turkey from the tin, keep warm, reduce the pan drippings on the stove with remaining broth, strain through a sieve into a new pot. Mix cornstarch with some cold water, add to the sauce, bring to a boil, thicken and season.

4. 4.

   Wash, trim, and drain the cranberries, place them in a saucepan with red wine and bring to a boil. Sweeten with sugar and reduce slightly. Serve in bowls.