Stuffed Christmas turkey

Ingredients for 8 servings:

• 1 turkey, approx. 3 kg
• 1 lemon(s)
• some salt
• 2 tbsp butter or margarine
• 1 tsp paprika powder, mild
• 250 g Mett (pork mince)
• 5 slices of toast
• 3 eggs
• ½ tsp onion powder
• 1 tsp sage
• some pepper
• 1 tsp Aromat or Fondor
• 1 tbsp parsley, chopped
• 1 tbsp tomato paste
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Drizzle the turkey with lemon juice and season with salt inside and out. Cut the toast slices into large cubes and mix with the beaten eggs. Add the ground pork, onion powder, sage, pepper, Aromat/Fondor, salt, and chopped parsley. Mix the mixture well, stuff the turkey’s neck opening, and sew it up tightly. If any mixture remains, stuff it into the abdominal cavity. Melt the butter/margarine, mix with the paprika, and brush the turkey all over. Cover with aluminum foil and cook in a preheated oven at 175°C for about 3 hours. Remove the aluminum foil during the last half hour to allow the turkey to brown all over. Serve the turkey. Mix the pan juices with the tomato paste, thicken with the cornstarch, and strain. Serve separately. Serve the turkey with vegetables.