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🍽️ Roast Turkey with Oven Vegetables

685 kcal · 30 min · 4 servings

Ingredients

• 3 milk rolls
• 100 ml milk
• 150 g poultry liver
• 150 g mushrooms (e.g. oyster mushrooms and button mushrooms)
• 1 clove of garlic
• 1 onion
• 40 g butter
• 2 sprigs thyme
• 250 g cooked chestnuts
• 1 egg
• 20 ml cognac
• 1 young turkey (ready for the kitchen, with liver and heart, gizzard, approx. 3-4 kg)
• salt
• pepper (from the mill)
• 2 carrots
• 2 parsley roots
• 600 g small, waxy potatoes
• 500 g Brussels sprouts
• 500 g salsify

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Soak the milk rolls in the milk.
3. 3. Wash the giblets and pat them dry.
4. 4. Chop the giblets coarsely.
5. 5. Clean the mushrooms and cut them into pieces.
6. 6. Peel the garlic and chop it finely.
7. 7. Peel the onion and chop it.
8. 8. Heat 1 tablespoon of butter in a hot pan.
9. 9. Sauté the onions in the butter until translucent.
10. 10. Strip the thyme leaves from the stems.
11. 11. Add the thyme leaves and chopped garlic to the onion.
12. 12. Stir in the chopped giblets.
13. 13. Fry the giblets for approx. 3 minutes.
14. 14. Add the chopped chestnuts.
15. 15. Mix everything well.
16. 16. Remove the pan from the heat.
17. 17. Squeeze the soaked milk rolls slightly.
18. 18. Tear the rolls into pieces.
19. 19. Add the roll pieces to the pan contents.
20. 20. Beat the eggs.
21. 21. Mix the eggs with the filling.
22. 22. Peel the carrots.
23. 23. Peel the parsley roots.
24. 24. Slice the carrots and parsley roots.
25. 25. Peel the potatoes.
26. 26. Halve the potatoes.
27. 27. Clean the Brussels sprouts.
28. 28. Halve the Brussels sprouts.
29. 29. Peel the salsify.
30. 30. Add the salsify, Brussels sprouts, and potatoes to salted water.
31. 31. Simmer the vegetables for approx. 10 minutes until almost tender.
32. 32. Shock the vegetables with cold water.
33. 33. Let the vegetables drain.
34. 34. Cut the salsify diagonally into pieces.
35. 35. Distribute the salsify, carrots, and parsley roots around the turkey in the oven during the last approx. 40 minutes.
36. 36. Salt and pepper the vegetables.
37. 37. Turn the vegetables occasionally during cooking.
38. 38. Wrap the cooked turkey in aluminum foil.
39. 39. Let the turkey rest for 20 minutes in the turned-off oven.
40. 40. Distribute the vegetables onto plates.
41. 41. Carve the turkey.
42. 42. Serve one piece of turkey meat and filling with the vegetables.
43. 43. Serve the dish as desired with pan juices or a thickened sauce.

Nutrition per serving

• kcal: 685
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 68 g