For 4 servings
Ingredients:
4 kg turkey
Salt
Pepper
Noble sweet peppers
For the filling:
500 g mushrooms
250 g bacon.
250 g white bread
2 eggs
1 bunch of parsley
Salt
Pepper
1 teaspoon coriander
3 onions
3 carrots
2 tomatoes
2 bay leaves
1/2 liter of water
For the sauce:
3 tablespoons of crème fraîche
Salt
Pepper
1 teaspoon lemon juice
pan
Bowl
Wooden skewers or roulade needles
Roaster
Strainer
Pot
Preparation:
Wash the turkey thoroughly and pat dry inside and out. Then rub with the salt, pepper and paprika powder.
Put the bacon in a pan and fry it lightly without fat, oil or margarine. Clean, wash and slice the mushrooms. Then sauté with the bacon on a low heat for 5 minutes.
Now cut the white bread into small cubes and put it in a bowl with the mushrooms, bacon and eggs and mix. Then wash the parsley, chop it finely and add it with the coriander. Season with salt and pepper, stir well and add the stuffing to the turkey. The turkey is now tightly closed with wooden skewers or roulade pins.
We continue with the onions, carrots and tomatoes. Peel and quarter the onions. Wash, peel and roughly chop the carrots. Wash the tomatoes, quarter them and remove the stems. Place the turkey in the roasting pan. Place the water, onions, carrots, tomatoes and bay leaves around the turkey and place the roasting pan in the oven on approximately the middle shelf.
Or: Fill a high tray on the lower shelf of the oven with the water, add the onions, carrots, tomatoes and bay leaves. Then place the oven rack on the middle shelf of the oven and place the turkey on it.
Let the turkey cook at 200 degrees Celsius top and bottom heat for about 2 1/2 hours. Baste occasionally with the rendered fat. If the water has evaporated too quickly, just add some more.
When the turkey has a nice crispy skin, it can be removed from the oven. You should then let it rest for 10 minutes and only then cut it open or cut it up.
For the sauce, the collected drippings, which are in the roaster or in the large tray, are poured through a sieve and collected again in a pot. If it is not enough, you can add vegetable broth. Now bring the sauce to the boil and stir in the crème fraîche. Season with salt, pepper and lemon juice.
Enjoy your meal!
Tip: Roasted jacket potatoes or dumplings go best with the filled turkey.
You can also add sage, thyme, rosemary and garlic as you like.