Summary

Ingredients

• 1 turkey or turkey, approx. 8-0 kg
• 1 small bread (corn bread) or alternatively toast bread (approx. 0 slices)
• 2 medium onion (s), diced into small pieces
• 2 medium apples, tart, diced into small pieces
• 100 g poultry liver
• 1 bunch celery
• 1 bunch parsley
• 3 cloves garlic
• 250 ml chicken broth, instant
• salt and pepper
• Flour
• orange juice
• Paprika powder
• olive oil
• Garlic, pressed
• Cranberries
• White wine
• Sauce thickener

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Instructions

1. First prepare the filling. To do this, finely dice corn bread or toast bread. Likewise onions, apples and the celery. Finely chop the liver and chop the parsley. Mix everything in a large bowl with the chicken stock and season if necessary, set aside.
2. Rinse the turkey thoroughly and pat dry. Stuff with the filling and seal with toothpicks, then increase (as for example when tying a shoelace).
3. Mix the olive oil, spices and garlic, massage the bird with it.
4. If there is a roasting tube, place the turkey in it on a drip pan, sprinkle some flour into the tube and cut several times at the top, close.
5. If there is no roasting tube, brush the turkey repeatedly with the olive oil mixture during the cooking time.
6. Depending on its size and weight, the turkey needs about 2.5 - 3.5 hours at 180 ° C top / bottom heat.
7. Then catch the gravy in a saucepan and skim off the fat. Put the juice in a saucepan and season with orange juice, lingonberries and white wine, possibly add salt and pepper. Set with a sauce thickener depending on the desired consistency.
8. Creamy garlic mashed potatoes and green beans with garlic go well with this.