Turkey with cranberry stuffing

Ingredients for 8 servings:

• 5 kg turkey
• 250 g minced meat, mixed
• 410 g jam (cranberry jam)
• 200 ml sweet cream
• 4 tbsp breadcrumbs
• 225 g apples
• 100 g celery
• Salt
• 1 pinch of cinnamon
• 250 g bacon, fat, cut into wafer-thin slices
• 750 ml broth
• 1 bunch of soup vegetables
• 125 ml sweet cream

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the turkey and pat dry inside and out. Mix the ground meat with the cranberry jam, cream, and breadcrumbs. Peel the apples, slice them into thin strips or grate them, and the celery. Mix the ground meat mixture with the apples and celery and season with salt and cinnamon. Rub the turkey inside and out with salt, stuff it loosely, and sew it up. Line the center of a deep roasting pan with the bacon slices. Place the turkey on top. Place a few bacon slices on the breast to prevent it from drying out. Place in the oven and roast for 30 minutes at 200°C. Open the oven and remove any bacon slices that haven’t fallen off the breast. Pour a little broth into the pan and continue roasting. For the next 30 minutes, baste the turkey and gradually add more broth. Clean and finely chop the vegetables. After 60 minutes of roasting, increase the temperature to 225°C and add the vegetables. Let the turkey roast for another 45-60 minutes, basting it occasionally. It’s done when clear juices run when pierced. Remove the turkey from the oven and keep warm. Combine the roasting juices with a little water, strain through a sieve, and stir in the cream. Reduce slightly, then taste and adjust seasoning if desired. Serve with red cabbage, apple-flavored cabbage, and dumplings.