Turkey ragout

1.

Wash the turkey breast, pat dry, cut into cubes. Fry in hot oil until golden brown while turning. Season with salt and pepper. Dust with flour. Deglaze with 3/4 liter of water. Cover and cook for about 20 minutes. In the meantime, clean and wash the Brussels sprouts, cut in half if necessary. Cook in salted boiling water for 15-20 minutes. Bring 2-3 liters of salted water to the boil, add the spaetzle and cook for 15-20 minutes. Roughly chop the walnut kernels. Peel, wash and finely dice the carrots and add to the Brussels sprouts 3-5 minutes before the end of the cooking time and cook at the same time. Peel and finely chop the onions. Clean and wash the chanterelles. Braise the onions in 1-2 tablespoons of hot fat. Add the chanterelles and fry for about 5 minutes. Season with salt and pepper. Drain the Brussels sprouts and carrots and toss them briefly in the frying fat. Deglaze with 100 g of cream and add to the turkey breast. Whisk the rest of the cream and egg yolk, add to the ragout. Season to taste with salt, pepper, mustard and marjoram. Rinse the spaetzle with cold water. Melt the remaining fat, briefly toast the walnuts in it. Add the spaetzle and toss in the fat. Arrange the ragout and spaetzle on plates. Garnish with parsley