Turkey thigh with spaetzle and red cabbage

Ingredients for 4 servings:

• 1 ½ kg turkey roast (turkey thigh), with bone
• 4 slice(s) bacon, fat
• 1 ½ liters chicken broth or stock
• some salt and pepper
• some paprika powder, hot
• 1 point Spätzle
• 1 gr. can/n red cabbage
• some jam (raspberry jam or similar)
• Sauce thickener

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat oven to 200-250°C (top/bottom heat). Season the turkey thigh generously with pepper and salt, and rub it with paprika. If necessary, remove the bone; I prefer to do this when serving. Then place the thigh in a roasting pan or similar (skin side up) and cover with the fatty bacon. Pour in 500 ml of stock and bake/roast on the middle rack until the stock has mostly evaporated. Then add more stock (there should always be enough stock left in the roasting pan). The thigh should remain in the oven for about 2 hours to ensure it becomes nice and tender. If the skin becomes too dark, simply cover with aluminum foil. Arrange the thigh attractively and use the remaining stock and gravy thickener to create a delicious dark sauce. Prepare spaetzle and heat up the red cabbage with raspberry jam. Of course, there are no limits to your imagination; you can even chop up green grapes.