Quince Glazed Turkey with Brussels Sprouts – Thanksgiving Recipe

 Ingredients (8 persons):

• 1 turkey (4-5 kg)
• 1 kg quince
• 1 kg purple/black grapes
• 4 bay leaves
• a few mild chili peppers
• 1 kg Brussels sprouts
• 100 g butter
• 100 g fresh hazelnut kernels
• 1-2 tablespoons crushed sage
• salt an pepper to taste

Preparation method:

2. bWash the quinces and cut them in halves.
3. Place the halved quinces in the oven and bake them at 200 C for about 1 hour until very fragrant and soft, melting.
4. Salt and pepper the turkey inside and outside.
5. Stuff the turkey’s cavity with the grapes and bay leaves.
6. Get the quinces out of the oven, skin them and core them.
7. Cook separately over medium low temperature in 2 pots with some water – in one the cores and skins and in the other the soft – melted flesh, for 1 hour.
8. Meanwhile place the turkey in an ovenproof dish.
9. Stuff the turkey’s cavity with the grapes and bay leaves. Sprinkle some sage over the turkey and put into preheated oven at 180 C.
10. Sieve the liquid from the pot with the seeds ans skins, forming a jelly-like thicker liquid.
11. Every 20-30 minutes glaze the turkey with the quince jelly.
12. Roast the turkey for about 4-5 hours, depending on the weight, until the meat is done.
13. Puree the melting flesh of the quince and caramelize it a bit, over medium heat, in a large frying pan, stirring constantly.
14. Slice thinly the chili peppers.
15. Add the sliced chili peppers to the caramelizing quince pan, stir-frying for another few minutes.
16. Wash and clean the Brussels sprouts.
17. Slice thinly the hazelnuts.
18. In a wok melt the butter over medium heat, add the Brussels sprouts and hazelnut, 1/4 cup of water, salt and pepper to taste. Cover and fry for about 5 minutes until the sprouts are dark-wild green.
19. Take of the lid and stir fry for another few minutes until the water evaporates.
20. Remove the turkey from the oven and let it cool for about 20 minutes before carving.
21. Serve the turkey accompanied by the Brussels sprouts in a leaf of savoy cabbage as a cup and some quince-chili gravy.