Turkey with Apple and Nut Stuffing

Preheat the oven to 200 °C. Coat a grease pan with the oil, rinse and dry the turkey inside and out. Rub the inside with salt, bell pepper and paprika powder.

Peel and core apples and cut into cubes. Mix with nuts, diced marzipan, cinnamon and juice of one lemon. Fill the turkey with it. Plug the opening.

Place turkey breast side down in the fat pan. Roast in stove for 60 minutes, basting occasionally with chicken broth. Turn turkey to the other side and roast in the stove for another 90 min.

Rest the turkey in the turned off stove for a little bit after the cooking time is over.

Drain the roast stock into a saucepan. Stir through with chestnut puree, white wine and whipped cream. Season with cognac, salt, pepper and a little cinnamon. Arrange the turkey on a heated platter, bringing the sauce to the table separately.

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