Roasted turkey stuffed with sun-dried tomatoes and wild mushrooms

Stuffing:

1. Leave the bread cubes out on a cooking sheet for 24 hours to dry out.
2. In a large saucepan, melt the butter over high heat.
3. Add the onions and mushrooms.
4. Brown for 10 minutes, or until lightly coloured, stirring regularly.
5. Season.
6. Remove from heat and set aside.
7. Place the bread cubes, sun-dried tomatoes, parsley and herbs in a large bowl.
8. Add the onions and mushrooms.
9. Stir.
10. Adjust the seasoning.
11. Add the eggs and mix.
12. Preheat oven to 180°C (350°F).

Turkey:

1. Tuck the turkey wings, under the breast.
2. Using a spoon, tightly pack the main cavity with stuffing.
3. Fold the skin under the neck and hold in place with a few toothpicks.
4. Tie up the turkey and place it in a roaster.
5. Season.
6. Cook the turkey for 1 hour on the lower rack of the oven, without covering it.
7. Meanwhile, soak the dried mushrooms for 30 minutes in 125 ml (1/2 cup) of hot water.
8. Remove the mushrooms by pressing them in a paper towel to remove the excess water.
9. Use a fine strainer to filter the impurities from the mushrooms water.
10. Pour the bouillon and the mushrooms water into the roaster.
11. Cover the roaster with a lid or a piece of aluminum foil and reduce heat to 160°C (325°F).
12. Continue cooking for 2 hours, basting the turkey with the cooking juices every so often.
13. Add the wild mushrooms and continue cooking for 1 hour.
14. Transfer the turkey onto a serving platter and keep hot.
15. Heat the cooking juices and scrape the bottom of the roaster.
16. Adjust the seasoning and trim fat as desired.
17. Before serving the turkey, cut the string, remove the stuffing and place in a serving dish.