Le Dindonneau Farci aux Châtaignes

Turkey stuffed with chestnuts

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By Jeanne Strang

Published 1991

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There are remarkably few points of contact between English country cooking and the peasant cooking of South-West France but one thing they do have in common is the use of chestnuts for stuffing a turkey. A small turkey is traditional to the end-of-year festivities in both countries, though French cooks tend to prefer a small young bird to the monsters which haunt English butchers’ shops in December. A small bird has also the advantage of not needing so much stuffing.