Wash the turkey (about 6 kg.) well inside and out and rub with salt and pepper. Cut the bacon into cubes and fry it in a pan.
Peel the onions and chop them. Wash the celery and cut them into small pieces. Wash the parsley and chop it.
Add the onion, celery and parsley to the bacon and cook it all together for a few minutes. Next, add the butter.
Stir this mixture with 100 ml. of wine, broth and bread (from the day before) cut into cubes until obtaining a semi-hard dough. It shouldn’t be too wet.
Preheat the oven to 160ºC. Stuff the turkey with the dough and sew it up. Place in a baking dish and bake for 5 to 10 minutes until crisp.
From time to time, spray the turkey with the juice from the pan and, if necessary, with water. Once ready, he removes the turkey from the source and reserves it in a warm place.
To prepare the sauce, pass the roast juice through the Chinese strainer. Add the rest of the wine and, if necessary, the chicken broth. Bring the sauce to a boil and mix it with the cornmeal diluted in water. Optionally, you can add a tablespoon of cranberries.
You can accompany the turkey with various salads, mashed potatoes or applesauce.
