Christmas Turkey

For Christmas turkey, set aside giblets and neck. Season turkey well with salt and pepper inside and out.

For the stuffing, squeeze the sausage meat and brown in a skillet. Lift out sausage meat, pour off excess fat from pan.

Melt 3 tablespoons of fresh butter in the stock, add chopped onion and diced celery and sauté until al dente, finally add chopped liver and sauté. Stir in chopped parsley and remove casserole from heat.

Crumble cold napkin dumplings in a bowl and mix with sausage meat, vegetables and spices. Finally, mix in remaining melted butter and a little whipping cream, if desired, to make a smooth filling.

For the chicken stock, bring the set aside chicken giblets, soup vegetables, onion and spices to a boil in water and simmer over moderate heat until liquid is reduced by half.

Meanwhile, stuff turkey, sew up opening and place on a roasting rack. Cover turkey on breast side with bacon slices, then spread over them preferably an old tea towel moistened with wine. Pour the remaining wine over the cloth and roast in the oven preheated to approx. 170 °C for 1/2 hour.

Then pour the poultry stock, which has been strained in the meantime, over the roast and cook slowly for 4 to 5 hours at about 150 to 160 °C, depending on the size, regularly moistening the cloth with the stock.

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