Turkey with Stuffing

Turkey with stuffing is the indispensable main course of American Thanksgiving – the fragrant bread stuffing soaks up the pan juices under the meat.

The roast turkey

1. Salt and pepper the turkey breast, and rub it thoroughly with thyme and soft butter.

The stuffing

2. Cut the bread rolls into cubes.

3. Chop the onion and the celery stalk, and sweat them glassy in a little butter.

4. Mix the bread cubes with the sweated vegetables, the egg and the parsley, then loosen it with the meat stock, so it is moist but not soggy.

Roasting

5. Smooth the stuffing into a baking tray, and put the rubbed turkey on top.

6. Roast it at 170 °C for about 2 hours, basting it regularly with the pan juices, so it does not dry out.

Tip: Before slicing, rest the meat for 15 minutes – this way it stays juicy and slices more neatly.