Stuffed Turkey with Earth Apple Waffles

The bacon is best cut by the butcher on the machine into very narrow slices. Wash the turkey with cold water, rub dry, season with salt and season with pepper.

For the stuffing, finely dice the celery, mushrooms, apple and chorizo sausage. Mix well with bread crumbs, cinnamon, bacon cubes, salt and pepper. Stuff everything into the turkey and close it with a small stick.

Spread the center of an oven pan with bacon slices, place the turkey (back down) on top. Cover the breast with bacon slices as well. Roast in oven heated to 200 °C for 90 min.

Next, remove the turkey briefly and pour on the clear soup. Reduce the oven heat to 160 degrees Celsius and form the turkey in for another 45 min. Next, remove the bacon slices from the breast, add the greens and cook for another 50 minutes.

In between, baste the turkey repeatedly with the clear soup. It is cooked when clear gravy comes out when piercing the meat.

Finally, pour the cooking liquid into a small pot and bring to a boil. Season to taste and perhaps mix in a few cubes of cold butter with a whisk.

For the waffle, press the cooked potatoes through a press.

Mix with the remaining ingredients and season to taste. Bake this quantity in an oiled waffle iron until golden brown. Or roast in a frying pan to form palm-sized cakes.

For the leaf salad, mix the sauerkraut

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