Roast turkey with fennel, fig and feta stuffing

Ingredients for 5 servings:

• 1 small fennel
• 7 figs, dried
• 1 dash of lemon juice
• 1 clove(s) garlic
• 1 tbsp crème fraîche
• 100 g feta cheese
• salt and pepper
• 1,000 g roast turkey
• 250 g crème fraîche
• 1 onion(s)
• 400 ml chicken stock
• salt and pepper
• Spice(s) of your choice
• possibly flour butter or sauce thickener

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

stuffed turkey roast

Finely dice the fennel, garlic, and dried figs and add a tablespoon of crème fraîche. Crumble the feta cheese and add it to the fennel and fig mixture along with a small dash of lemon juice, then stir to combine. Finely dice the onion. Either cut the turkey roast in half or cut a pocket into it. First, season the inside of the roast generously with pepper and salt and add the feta mixture. Secure it with wooden skewers or kitchen string. Now season the outside of the roast generously with pepper and salt, place it in a roasting pan, and sear it on all sides. Add the onion, sauté briefly, and deglaze with a little chicken stock. Remove the roasting pan from the heat, place it in the oven preheated to 195°C, and pour in a little chicken stock. Let the roast cook in the oven for about 50 minutes, basting with the chicken stock occasionally. Do not baste during the last 5 minutes to allow a crust to form. At the end of the cooking time, remove the roast from the oven, wrap it in aluminum foil, and let it rest for about 5 minutes. Meanwhile, stir in a cup of crème fraîche to the pan juices and, if desired, thicken with a little butter or gravy thickener. Season to taste with salt and pepper. Remove the turkey from the aluminum foil, slice it, and arrange it on plates with the gravy. Serve with boiled potatoes and peas and carrots.