How to make
Chop the offal and braise it. Add the finely chopped onions and carrot. Add the rice and once it changes its color, pour in about 1 cup water. Add the spices and leave the filling to cook about 10 min. or until the rice absorbs the water.
Wash, clean and salt the turkey. Fill it with the prepared stuffing and sew the opening closed - put some stuffing underneath its skin too. For the sarma, in a pan, braise the onions and carrot. Add the mince and once braised, add the rice and tomato paste. Add the spices, stir well and remove from the stove. Peel the larger leaves from the sauerkraut, put filling in each and roll them up.
Chop the rest of the sauerkraut finely. To it, add oil and paprika. Stir well and pour it into an oven dish. Place the turkey on top and smear it with a mixture of oil/paprika. Arrange the rolled up sarma all around it and pour in 1 1/2 cups water.
Cover with foil and bake at 360°F (180 °C) for 3 hours 30 min. Take the foil off and finish baking for another 30 min.
