Summary

Ingredients

• 300 g butter
• 1 onion (s), diced
• 125 ml broth
• 125 g mushrooms, sliced
• 2 stalks celery, chopped
• 1 apple, tart, peeled and diced
• 0.5 ½ bunch parsley, chopped
• 100 g white bread, diced, toasted
• 250 g bratwurst, fine, skinned
• 3 tablespoon flour
• 250 ml poultry broth
• 125 g cream
• 3 teaspoon sherry
• 1 large turkey, ready to cook (5 - 7 kg)
• 2 teaspoons sage
• 2 teaspoons rosemary
• 2 teaspoons thyme
• salt
• pepper
• some cold water for the flour

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Instructions

1. For the filling, fry the onion cubes in 200 g of melted butter until translucent. Pour 1/8 liter of stock and add the mushrooms. When they are soft, stir in the celery and apple and simmer for a few minutes. Add the parsley, the spice mixture of 1/2 teaspoon each of sage, rosemary, thyme and the toasted bread cubes. Mix in the sausage mixture over high heat and fry it. Season with salt and pepper, then let cool.
2. For the turkey, preheat the oven to 180 ° C. Wash the turkey, pat dry and rub half of the second seasoning mixture of 1 teaspoon each of sage, rosemary, thyme and salt on the inside. Set aside the remaining seasoning mixture. Put the cooled filling loosely in the throat and abdominal cavity, seal with toothpicks and thread.
3. Place the turkey breast up in a Dutch oven or large, deep drip pan. Brush with 100 g melted butter and sprinkle with the remaining seasoning mixture. Put in the oven. Pour the meat stock over every 30 minutes. In the last 1/2 hour increase the heat to 220 degrees. Keep the turkey warm after frying.
4. Depending on its weight and size, the turkey takes between 2.5 to 3.5 hours.
5. For the sauce, put the stock in a pan and bring to the boil. Whisk the flour in a little cold water, add to the meat stock and stir well. Pour in the chicken stock and keep stirring. When the sauce is thick, reduce the heat. Add the cream. Season the sauce with sherry, salt and pepper.
6. Glazed carrots, Brussels sprouts with chestnuts and polenta dumplings go well with it.