for 8 person

Filling

2	tangerines
200 g	bread (e.g. potato and nut bread), cut into cubes
150 g	country bacon, cut into strips
1	garlic clove, pressed
½ bunch	sage, finely chopped
¼ tsp	salt
¼ tsp	pepper

Turkey

1	turkey (approx. 3.5 kg), ready to cook, ordered in advance from the butcher
1 tbsp	salt
a little	pepper
½ dl	olive oil
1 tbsp	sage, finely chopped
¼ tsp	nutmeg

To roast in the oven

1 pack	soup vegetables (approx. 500 g), cut into cubes
4	tangerines, rinsed with hot water, dabbed dry, cut in half
5	garlic cloves
1	bay leaf
2 tbsp	quince jelly, stirred until smooth

How it's done

Filling

Rinse the tangerines in hot water and pat dry. Grate the zest, press out the juice, add to a bowl along with the bread and all the other ingredients up to and including the pepper, mix. Knead by hand to form a compact mass.

Turkey

Rinse the turkey in cold water, dab dry with kitchen roll. Season inside and out, stuff. Secure the opening with toothpicks. Cross the legs, tie with kitchen twine. Place the turkey on a baking tray (breast side up). Combine the oil with the sage and nutmeg. Brush half of the mixture onto the turkey.

To roast in the oven

Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove the turkey, brush with the remaining oil. Arrange the vegetables, tangerines, garlic and bay leaf around the turkey. Reduce the oven to 160°C, roast for another 2 1/4 hours or so, spooning the cooking juices over the turkey from time to time. 20 mins. before the cooking time is up, brush the quince jelly over the turkey. The turkey is cooked when the juices run clear when pricked. Remove the toothpicks and twine and carve the turkey. Serve up the meat and stuffing. Pour the meat juices through a sieve and serve alongside as a sauce.

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