Turkey in vegetable sauce

Ingredients for 8 servings:

• 1 small turkey
• 400 g Brussels sprouts
• 400 g tomatoes, peeled
• 250 g mushrooms from the can
• 2 onions
• Salt and pepper, paprika
• 1 garlic clove(s)
• 3 tsp, leveled vegetable broth, granulated
• 3 tbsp oil
• 1 pack of bacon
• 2 packs of sauce powder (gravy)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roman pot

Clean the Brussels sprouts and place them in the watered Roman pot with the diced tomatoes (canned peeled tomatoes also work; I use a large can), mushrooms, and diced onions. Sprinkle the vegetable stock powder over them and place the cleaned, ready-to-cook turkey on top. Mix the pepper, paprika, salt, and crushed garlic with the oil, brush the turkey with it, and then top with the bacon slices. Place the Roman pot in an unheated oven and cook at 220°C (top/bottom heat) for 150 minutes. Then remove the turkey and keep warm. Transfer the vegetables to a saucepan. Mix the gravy with the mushroom liquid and bring to a boil with the vegetables. Carve the turkey and serve with the vegetable sauce. Serve with potato dumplings.