Stuffed turkey with apples and chestnuts.

Preparation

1. Peel onions, dice 2 coarsely. Peel, wash and dice the celery and carrot.
2. Caramelize powdered sugar over low heat until light. Add the vegetables and stir-fry.
3. Stir in tomato paste, brown slightly.
4. Deglaze with half of the red wine and reduce to a creamy consistency, pour in the remaining red wine, reduce to a creamy consistency. Fill up with broth, add bay leaf.
5. Transfer to a large roasting pan or the grease pan of the oven.
6. For the filling, dice white bread. Finely dice 1 onion. Heat oil. Sauté the onion in it until translucent. Cut chestnuts into quarters. Peel, quarter and core the apple. Finely dice apple quarters and ham. Drain the corn. Bring milk to a boil. Beat eggs, stir in milk gradually. Season vigorously with salt, pepper and nutmeg.
7. Pour over the bread. Add onion, chestnuts, apple, ham, corn, semolina and raisins and mix. Cover and let steep for about 10 minutes.
8. Remove from the turkey all the giblets.
9. Wash turkey thoroughly inside and out and pat dry. Salt the abdominal cavity, fill with bread mixture. Set the rest aside. Close belly opening with shish kebabs and kitchen twine. Tie clubs together.
10. Place turkey, breast side up, on gravy pan.
11. Melt 100 g butter, salt lightly. Brush turkey with it. Cook in a preheated oven (electric stove: 150 °C/ convection oven: 125 °C/ gas: level 1) for 4 1/2-5 hours.
12. Brush frequently with the butter in between.
13. Place remaining filling on a piece of plastic wrap, form into a roll about 5 cm thick and twist into aluminum foil.
14. Bring plenty of water to a boil in a large pot, place roll in and simmer gently for about 30 minutes.
15. Lift the finished turkey out of the sauce stock and keep warm. Strain the stock through a sieve, squeezing the vegetables a little.
16. Mix starch with a little cold water until smooth, thicken sauce with it, simmer for about 2 minutes. Stir 1 tablespoon of cold butter into the sauce, season with salt and pepper.
17. Carve the turkey, cut the breast into slices. Cut turkey open, remove stuffing from turkey. Cut roll and filling into slices. Arrange on a platter with the turkey and some sauce, garnish with fresh bay leaf.