Roast turkey with two dumplings and beans

Ingredients for 5 servings:

• Dumpling bread made from 15 rolls
• 3 eggs
• 3 onions
• Butter for frying
• 3 sprigs of parsley, flat
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika powder
• some nutmeg
• 1 pinch of allspice
• ½ tsp garlic powder
• 350 ml milk
• 300 g leaf spinach, frozen, chopped
• e.g. breadcrumbs
• 400 g green beans
• savory
• Salt
• 1.3 kg boneless turkey thigh(s)
• 350 g shallot(s)
• 2 carrots
• 250 ml vegetable stock
• 250 ml white wine
• 2 tbsp honey
• 1 tbsp soy sauce
• 2 tbsp salt
• 2 tbsp pepper, coarsely ground
• 2 tbsp cayenne pepper
• 2 sprigs rosemary
• some clarified butter

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 4 hours

from the show “The Perfect Dinner” on VOX from 20.03.2025

Place the dumpling bread in a large bowl. Finely chop the onions and parsley. Thaw the spinach. Heat butter in a saucepan and fry the onions until lightly browned, then deglaze with the milk. Pour the onion-milk mixture over the dumpling bread and let it sit, covered, for about 30 minutes. Then add the eggs and parsley, season with salt, pepper, paprika, nutmeg, and allspice, and season to taste. Add a little more milk or breadcrumbs if needed until a loose but pliable mixture forms. Form small dumplings from two-thirds of the mixture. Squeeze the spinach well, add it to the remaining dumpling dough with the garlic powder, and knead thoroughly. Form small dumplings. Let both dumpling variations rest in a cool place for about an hour. Cook in hot, salted water for about 15 minutes, until the dumplings float to the surface. Wash the green beans and trim the ends. Form small bundles of 8 to 10 beans each and tie them tightly with kitchen string. Simmer in salted water with savory for about 15 minutes. Wash the turkey leg and pat dry thoroughly, then rub with a salt, pepper, and cayenne pepper mixture. Peel and halve the shallots, slice the carrots. Simmer the white wine in a saucepan and reduce by half. Heat the clarified butter in a roasting pan and sear the turkey leg vigorously on both sides, then remove. Lightly sear the shallots and carrots in the roasting pan, deglaze with the white wine, and gradually add the vegetable stock. Add the honey and soy sauce. Return the turkey thigh to the roasting pan, skin-side down. Place the roasting pan in the oven with the lid on for about one hour at 200°C (top/bottom heat). Remove, turn the turkey thigh over, add the rosemary sprigs, and reduce the temperature to 175°C (350°F). Cook for another 30 minutes in the covered roasting pan. Then remove the lid and roast uncovered for about 10 minutes to brown and crisp the skin. Strain the sauce, if desired, or leave the vegetables in. Serve the turkey roast with the two dumplings and the bean parcels. Pour the sauce over the meat and dumplings. Katja prepared this recipe as a main course on the show “The Perfect Dinner” – Day 4 in Ingolstadt on Thursday, March 20, 2025.