Turkey Roast with Sauce

Ingredients

• 1 turkey (approx. 3.5 kg)
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 2 Celery stalks
• 1 onion
• 75 g butter
• 200 g sausage mix
• 1 bunch parsley
• 4 thyme sprigs
• 3 sage sprigs
• Salt
• Pepper (freshly ground)
• 200 ml poultry stock
• 400 g dumpling bread
• 150 ml dry white wine
• 150 ml Heavy Cream
• small pears (for garnish)
• thyme (for garnish)

Instructions

1. 1.

   Preheat the oven to 175°C.

2. 2.

   Peel the onion and wash the celery stalks. Dice the vegetables finely. In a pan, foam the butter and sauté the onion and celery over low heat for about 2 minutes. Add the sausage mix and continue cooking for another 3-4 minutes, stirring frequently.

3. 3.

   Wash the herbs, shake dry, chop finely, then stir into the pan with the vegetables. Season with salt and pepper. Moisten the dumpling bread with half of the poultry stock and knead it together with the pan contents, ensuring a moist but not liquid mixture; add more broth if needed.

4. 4.

   Rinse the turkey and pat dry with kitchen paper. Rub inside and out with salt and pepper, then fill with the bread mixture. Tie the turkey with kitchen twine and dress. Heat clarified butter in a large roasting pan on the stove. Sear the turkey all over over high heat, then place it breast-side up on the lower rack of the oven. Roast for about 2 hours.

5. 5.

   Baste occasionally with the turkey stock. Wrap the finished roast in foil and let rest briefly.

6. 6.

   Deglaze the pan with wine, add 50 ml water, and scrape off the browned bits. Strain into a saucepan over high heat and reduce to about half. Lower the heat, gradually stir in cream, and reduce the sauce slightly more over gentle heat. Season well with salt and pepper. Slice the turkey, separate the breast, thinly slice it, and arrange on a large platter with the sauce drizzled over. Garnish with pears and herbs. Serve slices of the stuffing alongside.

7. 7.