INGREDIENTS

INSTRUCTIONS

*
This is and the following recipes will be from 'Eva Exner, Braten und
Schmoren im Roemertopf, ISBN 3-87059-080-7'  Wash and remove outer
leaves of broussel sprouts, quarter tomatoes  and chop the onions. Put
into watered claypot and add the mushrooms.  Sprinkle soup seasoning
onto it and put turkey on top. Mix pepper,  paprika, salt and squeezed
garlic with oil and paint turkey with the  mixture. Cut bacon into thin
stripes and cover the turkey with them.  Close claypot and cook the
turkey for about 150 minutes at 220 degree  C (428 F). Remove turkey
from cleypot and keep warm. Use the package  gravy sauce and the water
from the mushrooms and make a gravy. Add  the vegetables from the
claypot and boil quickly.  Serve turkey and sauce with potato
dumplings.  (*) yes, the recipe calls for tinned mushrooms, which I
only realized  when they spoke of the mushroom water  (**) soup
seasoning is just a mix of glutamat, much salt and some  spices, a
still :-( much used 'enhancer' of soups  (***) gravy sauce is used
either for thickening of self-made sauces  or on its own when one does
not have any fond. It is basically a dark  roux with also mostly too
much salt and some spices.  Posted to FOODWINE Digest 28 Jun 97 by
Carmen Bartels  <caba@SQUIRREL.HAN.DE> on Jun 29, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 545
Calories From Fat: 379
Total Fat: 42.9g
Cholesterol: 0mg
Sodium: 873.5mg
Potassium: 1143.1mg
Carbohydrates: 40.6g
Fiber: 8.6g
Sugar: 20g
Protein: 6.2g