Heat up your Forno to approximately 250 degrees C.
Mix ricotta, truffle, and parmesan. Season well with salt and pepper.
Make two “pockets” by separating the skin from the meat on the breast part of the turkey.
Fill the pockets with the ricotta stuffing.
Put all the vegetables into a roasting dish. Massage the turkey in butter and place it onto the vegetables. Cover the turkey with tinfoil and place it on the middle shelf of the oven. Keep the oven at medium heat, about 180 degrees C. Roast the turkey for 15 minutes per 500 g.
The last hour you remove the tinfoil and add the wine.
Remove the fowl from the dish and leave it to rest, covered with tinfoil.
Pour the gravy through a sieve and pass as much of the vegetable as you can through the sieve. Reduce the gravy and add a little butter immediately before serving the turkey. Bring the sauce to the boiling point in order to thicken the sauce.
Pumpkin
Preheat your oven to 185 degrees C. If you have a Morsø Forno gas grill, the pumpkins can naturally be prepared here.
Cut the pumpkin lengthwise. Remove the seeds with a spoon. Cut the pumpkin into wedges and put them into a bowl.
Add chilli, garlic, sage, salt, and pepper. Drizzle 2 tbsp of olive oil over the pumpkin wedges and mix well. Put the pumpkin wedges onto a baking tray (in a dish on the gas grill) and bake for about 35 min. till soft and golden.
Vegetables
Preheat a heavy-bottomed frying pan at maximum heat. Add 2 tbsp olive oil and then the garlic.
Roast the garlic for one or two minutes without taking colour.
Add the spinach and season with salt and pepper. Add lemon juice.
When the spinach has “collapsed” drain in through a sieve, pressing the surplus water from the spinach.
Serve the turkey with pumpkin, vegetables and a spoonful of the wonderful turkey gravy. Merry Christmas.🎄
