Turkey with Dried Fruit Bread Stuffing

Place dried fruit in a small saucepan, barely cover with water, lightly for 3 min. Transfer to a colander. Season ready-to-cook turkey inside and out with salt and pepper.

Dice white bread and toast in clarified butter. Dice dried fruit and mix with bread cubes.

Pour boiling milk over it, add egg and knead the whole thing together. Season with cinnamon, salt and pepper. Stuff the turkey with the mixture and place in the grease pan of the oven form.

Add peeled, quartered onions, carrot pieces and half of the clear soup. Roast at 200 degrees for about 2 hours. In between, baste with roast stock and add the remaining clear soup. Then remove the turkey from the roasting pan and keep warm.

Pour the roast stock into a saucepan, bring to the boil and mash. Season the sauce with salt and freshly ground pepper and thicken with sauce thickener. Refine with crème fraîche and serve with the turkey.

Serve with croquettes or duchess potatoes.

Jörg Weinkauf

Tip: Instead of clarified butter, you can also use butter in most cases.

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