Whole roasted turkey with stuffing – American style

Ingredients for 1 servings:

• 1 turkey (approx. 7 kg)
• 2 tbsp butter, room temperature
• Salt and pepper, black
• 250 ml chicken broth
• 2 stalk(s) celery, chopped
• 120 g mushrooms, fresh or 1 small can, drained
• 1 medium-sized onion(s), chopped
• 1 tsp sage, dried, ground
• ¼ tsp black pepper
• ⅛ tsp salt
• 14 slice(s) white bread or other bread (medium-sized slices), diced
• 180 ml chicken broth
• 1 tsp butter
• 500 g sausage meat, if necessary

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 5 hours 15 minutes

Stuffed Roasted Turkey

For the stuffing, heat the butter in a saucepan over medium heat, sauté the celery, fresh mushrooms, and onion, but do not brown them. Remove from the heat and add the sage, pepper, and salt. Place the bread cubes in a large bowl, add the celery mixture, and the canned mushrooms (if not using fresh ones). Pour over enough stock to ensure everything is well moistened. If desired, add the 500g of sausage meat. Brush the inside of the turkey with salt, then fill the turkey with the stuffing. First fill the neck opening, then firmly tuck the skin of the neck into place. Now place the stuffing in the abdominal cavity and close the opening with toothpicks or roulade pins. You can also wrap the stuffing in aluminum foil and simply place it next to the roasting pan in the oven halfway through the roasting time. Set the oven to 160°C (top/bottom heat). Preheating is not necessary. Brush the turkey with butter and place it on a rack in the roasting pan, breast side up. Secure the legs and wings. Pour 250 ml of chicken stock into the bottom of the roasting pan; this ensures there is enough moisture in the oven to keep the breast nice and moist, but the skin still browns. Insert a meat thermometer, if available, into a leg. Basting during roasting is not necessary. Leave the turkey in the oven for about 4 hours. The turkey is cooked when the meat thermometer reads at least 74°C. You can, of course, check whether the turkey is cooked without a meat thermometer. Simply pierce the turkey with a fork; the meat juices should run clear. Remove the roasting pan from the oven and cover loosely with aluminum foil. Let the turkey rest for 20-30 minutes so that the meat juices can settle and the meat relaxes. After that, you can begin carving the turkey. Red cabbage, Brussels sprouts, corn, bread dumplings, potato dumplings, mashed potatoes, and boiled potatoes go well with turkey.