Turkey with Sides

Ingredients

• 1 young turkey (about 4 kg)
• Salt
• black pepper (freshly ground)
• 1 lemon
• 3 tbsp chopped parsley
• 2 onions
• 4 tbsp clarified butter
• 6 slices white bread
• 100 ml milk
• 2 Eggs
• 1 tbsp chopped sage
• 1 tsp curry powder
• 2 tsp seasoned broth
• 750 ml poultry stock
• 1 tbsp Cornstarch
• 800 g green beans
• 2 tbsp butter
• Salt
• black pepper (freshly ground)
• 2 kg potatoes
• 200 g heavy cream
• 150 g butter
• Salt
• black pepper (freshly ground)
• 2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 0.333 cup softened butter
• 1 cup milk
• 500 g fresh cranberries
• 150 g sugar
• 1 butternut squash (about 2.5-3 kg)
• Salt
• black pepper (freshly ground)
• 100 g maple syrup
• 4 tbsp vinegar
• 4 tbsp oil
• 4 tbsp sugar
• 1 tsp celery seeds
• 100 g dried cranberries
• 200 g finely sliced red cabbage
• 200 g finely sliced green cabbage
• 1 thinly sliced red onion

Instructions

1. 1.

   Rub the turkey inside and out with salt, pepper, and lemon juice.

2. 2.

   Peel and finely chop the onion. Clean and finely chop the turkey liver. Sauté the onion in 1 tbsp hot clarified butter until translucent, then stir in the liver and parsley and cook briefly.

3. 3.

   Dice the bread, mix it with milk, eggs, sage, salt, pepper, and seasoned broth in a bowl with the liver-parsley mixture.

4. 4.

   Stuff the filling into the turkey, sew the openings closed, and dress it.

5. 5.

   Place the prepared turkey in a large roasting pan. Melt remaining clarified butter, stir in curry powder, and brush the turkey with this mixture; also spread some on a piece of foil to cover the turkey.

6. 6.

   Bake in a preheated oven at 175°C for about 3.5 hours.

7. 7.

   After about 1.5 hours, add cleaned giblets, heart, and neck to the turkey and pour half the poultry stock over it. Baste the turkey with stock frequently.

8. 8.

   After 3 hours, pierce the thigh with a thick needle; if the juices are clear, the turkey is done, otherwise continue roasting.

9. 9.

   Remove the cooked turkey from the oven and let it rest covered with foil.

10. 10.

    Arrange the whole turkey on a warmed platter. Skim off fat from the pan, dissolve the drippings in remaining stock, strain into a small pot, and bring to a boil.

11. 11.

    Whisk cornstarch with 2 tbsp water, add to the sauce to thicken, season, and serve with the turkey.

12. 12.

    Serve with green beans, mashed potatoes, small flour cakes, cranberry sauce, roasted pumpkin with butter and maple syrup, and red-green cabbage salad.

13. 13.

    Wash, trim ends of beans, boil in heavily salted water for about 10 minutes, drain, shock in cold water, then dry. Toss in hot butter, heat, season with salt and pepper before serving.

14. 14.

    Peel, wash, cut potatoes into small pieces, boil in salted water for about 20 minutes, drain, and mash with cream, butter, salt, and pepper using a potato masher (keep warm in a hot-water bath).

15. 15.

    Mix flour, baking powder, and salt in a large bowl; stir in butter and milk, knead well. Shape small round cakes, place on greased baking sheet, bake at 180°C for about 15-20 minutes until golden brown, then cool on a wire rack.

16. 16.

    Wash cranberries, dry, boil with about 1 cup water, add sugar, simmer until skins burst (about 5 minutes), season, transfer to a bowl, and let cool.

17. 17.

    Halve the pumpkin, remove seeds, clean, place cut side down on a baking sheet. Roast at 180°C for about 45-60 minutes until flesh is soft. Remove flesh, mash, season with salt and pepper.

18. 18.

    Warm butter and maple syrup in a small pot, stir; fold half of the syrup into the pumpkin mixture, set aside the rest at the table.

19. 19.

    Mix vinegar, oil, sugar, and celery seeds. Add vegetables and cranberries to a large bowl, mix with sauce. Cover and refrigerate for about 3 hours, stirring occasionally. Before serving, mix well again, drain, and transfer to another bowl.