Thanksgiving Turkey

Preheat the oven to 350°F. Wash the turkey and rub dry, then season inside and out with salt and pepper.

Mince the sausage and pork twice, using a fine disc in your mincer. Peel the onions. Wash the parsley and shake dry, then finely chop the onions and parsley and sweat in 3 Tablespoons butter until soft. Soak the bread rolls in milk, squeeze out very well and pull to pieces. Add to the onions in the pan and sweat briefly. Leave to cool, then mix with the minced meat, eggs, salt, pepper and marjoram. Stuff the turkey with the mixture, sew the opening closed and truss the bird.

Smear the turkey with butter and place in a roasting dish in the preheated oven (bottom shelf). Brush the turkey with butter from time to time while it is cooking and baste frequently with the roasting juices. Cover loosely with aluminium foil at first and remove it for the last 45 minute to allow the turkey to brown nicely.

For the accompaniments, peel the carrots and sweat briefly in 1 tbsp butter. Add a little water, the thyme and a little salt, cover and cook for about 10 minutes, or until done.

Peel and quarter the potatoes and parboil for about 10 minutes. Leave to cool and sprinkle with salt. Place around the turkey for the last 30-40 minutes (or cook in a separate dish if there isn't room).

Mix the minced sausage meat with the parsley, egg and breadcrumbs. Season with salt and pepper and shape into small balls.

Cut the ham into strips and thread on skewers, alternating ham and sage leaves.

Place the prepared accompaniments around the turkey for the last 30-40 minutes of roasting time.

Serve the turkey with its accompaniments on a large platter.