3394 Dindonneau Farci aux Marrons

Roast Young Turkey with Chestnut Stuffing

Method

For a medium-sized young turkey of about 3 kg (6 lb 12 oz) in weight.

Slit the shells of 1 kg (2¼ lb) chestnuts and dip them for a few seconds in very hot fat; remove the shells and inner skins then two-thirds cook them in Bouillon and allow to become cold. Drain the chestnuts well and mix together with 800 g (1 lb 12 oz) smooth well seasoned pork sausage meat.

Remove the breast bones from inside the turkey then stuff it with the prepared forcemeat; truss it carefully to a good shape and roast it on the spit or in the oven at not too high a temperature and basting it frequently.

When cooked, place on a dish and serve accompanied with a gravy prepared from the cooking juices kept a little fatty.

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