Recipe from England for Turkey with Stuffing, topped with bread sauce.

Ingredients:

1 piece of turkey Thinly sliced bacon salt Salad: 500 g of chestnuts 90 gbreadcrumbs 60 g bacon 30 g of butter 1 pk of egg 3 dl of stock speck of finely grated citron.zest ground pepper parsley parsley

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salt Chile Sauce: 60 g fresh white breadcrumbs/td>15 g of butter 3 dl milk 2 pcs cloves 1 pcs/td> small onion 1 tbsp

td>cream

muscadine flower/td> ground pepper salt

Procedure:

1. Prepare the stuffing by cutting the washed chestnuts and boiling them in water for 10-15 minutes
2. Then take them out in pieces, peel off the top and bottom skin, put them in the broth and boil them until tender
3. Once cooked, mash them with a fork or grind them in a meat grinder
4. Mix the ground chestnuts with finely chopped bacon, breadcrumbs, finely chopped parsley, grated rind of a well-washed lemon, butter, ground pepper, salt and combine with beaten egg
5. Fill the cleaned, salted turkey inside with stuffing (fill the belly cavity only up to three quarters, because the stuffing increases in volume during roasting – form balls from any remaining stuffing and add them to the turkey while roasting
6. Salt the turkey on the outside, cover the breast with slices of bacon, wrap in double foil and roast in a moderately heated oven (e.g. a 6 kg turkey including stuffing should be roasted for 3 hours) at 170 °C
7.

Recommendation:

Side dishes: serve with fried sausages, Brussels sprouts, small carrots, fried potatoes and bread sauce.

Note:

Preparation of bread sauce:1. Pour milk into a double boiler, add onion with cloves, mace and heat for 30 minutes but do not boil2. Remove the onion, stir in the breadcrumbs, add half the butter, ground pepper, salt and cook for 20 minutes3. Soften the sauce with cream and the remaining butter and serve.