Stuffed Turkey

Method

1. In a pot, melt butter and sauté the sliced leek until soft.
2. Add the sausage (removed from casing) and cook, breaking it up.
3. Soak sandwich bread in milk, squeeze out excess, and add to the pot.
4. Add pre-cooked chestnuts and mix well.
5. Beat one egg and stir into the filling to bind it.
6. Prepare the turkey thigh: debone, remove skin, and open it like a book. Season with black pepper.
7. Spread the filling on one side of the thigh, leaving a 4 cm border at the edge.
8. Roll the thigh tightly and tie securely with kitchen string.
9. In the same pot, heat a little butter and oil. Brown the turkey roll on all sides.
10. Add sweet potato and pumpkin cut into chunks, whole cremini mushrooms, and a few rosemary sprigs. Season vegetables with salt and pepper.
11. Cover the pot and cook on low heat for about 45 minutes to 1 hour, until the turkey is tender.
12. Optionally, cook spinach in a separate pan as a side dish.
13. Slice the turkey and serve with the cooked vegetables. Mash some of the pumpkin and potato to make a sauce.