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🍽️ Crispy Turkey with Fine Wine-Cream Sauce

865 kcal · 30 min · 4 servings

Ingredients

• Turkey (turkey 3,5 Kg)
• Salt
• Pepper (from the mill)
• 2 Stalks Celery
• 1 Onion
• 75 g Butter
• 200 g Sausage Meat
• 1 Bunch Parsley
• 4 Sprigs Thyme
• 3 Sprigs Sage
• Salt
• Pepper (from the mill)
• 200 ml Chicken Broth
• 300 g White Bread (crustless slices)
• 3 tbsp Ghee
• 250 ml Poultry Stock
• 100 ml dry white wine
• 200 ml Whipping Cream
• small blue grapes
• Pears
• Fig

Instructions

1. 1. Peel the onion and wash the celery thoroughly.
2. 2. Cut the onion and celery into small cubes.
3. 3. Melt butter in a pan.
4. 4. Sauté the onions and celery over low heat for about 5 minutes.
5. 5. Add the sausage meat.
6. 6. Fry everything for another 3 to 4 minutes while stirring.
7. 7. Wash the herbs and pat them dry.
8. 8. Chop the herbs finely.
9. 9. Stir the herbs into the vegetable and meat mixture.
10. 10. Season the filling with salt and pepper.
11. 11. Break the white bread into pieces.
12. 12. Gradually mix the bread with the broth.
13. 13. Fold in the seasoned vegetable and meat mixture.
14. 14. Ensure the mixture is moist but not liquid.
15. 15. Use only as much bread as needed.
16. 16. Wash the turkey thoroughly inside and out.
17. 17. Rub the turkey inside and out with salt and pepper.
18. 18. Stuff the turkey with the prepared filling.
19. 19. Roast the turkey in the oven.
20. 20. Occasionally baste the turkey with the roasting juices.
21. 21. Remove the cooked turkey from the oven.
22. 22. Wrap the turkey in aluminum foil.
23. 23. Let the turkey rest for a short time.
24. 24. Skim off the fat from the surface of the roasting juices.
25. 25. Return the pot with the juices to the stovetop.
26. 26. Deglaze the juices with wine.
27. 27. Loosen the browned bits stuck to the bottom of the pot.
28. 28. Add poultry stock.
29. 29. Strain the sauce through a fine sieve into a clean pot.
30. 30. Reduce the sauce by half over high heat.
31. 31. Gradually stir in cream.
32. 32. Reduce the sauce again to about 300 milliliters.
33. 33. Season the sauce finally with salt and pepper.
34. 34. Place lettuce leaves on a large serving platter.
35. 35. Arrange the turkey on the lettuce leaves.
36. 36. Garnish the platter with pears, figs, and grapes.
37. 37. Serve the sauce in a separate bowl.

Nutrition per serving

• kcal: 865
• Protein: 65 g · Fett/Fat: 56 g · Carbs: 27 g