Stuffed Turkey

Name: Stuffed Turkey (Dinde Farci)
Yield: Serves 6 to 8
Ingredients: 1 cup chicken broth; pinch of crushed saffron threads; juices of 1 lemon and 1 orange; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ½ teaspoon saffron threads, crushed; 3 eggs, beaten; 2 tablespoons olive oil; ⅔ cup olive oil; juices of 1 lemon and 1 orange; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 1 teaspoon each ground mace and cinnamon; 1 teaspoon each ground mace and cinnamon; 1 cup fresh bread crumbs; 2 hard-cooked eggs, chopped; 6 tablespoons chopped fresh flat-leaf parsley; 1 ½ to 1 ¾ cups chopped cooked chestnuts; one 8-pound turkey; 1 pound whole fresh chestnuts; ¾ pound ground beef; ½ pound ground veal

Dinde Farci

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

This recipe comes from Viviane Moryoussef. Instead of stuffing the cavity of the bird, the mixture is piped under the skin. You may use this technique with poussins or a large roasting chicken. The stuffing would be good inside smaller birds, too.

Ingredients

1 pound whole fresh chestnuts
one 8-pound turkey

Main course
Mediterranean

Method

Cut an X on the flat side of each chestnut. Cook the chestnuts in a pan of boiling water for 5 minutes. Peel off the shells and inner skins while hot. Set aside.

Rinse the bird well inside and out. Carefully and gently slip your fingers under the skin and loosen from the meat, taking care not to tear it.

In a large bowl, combine all of the ingredients for the stuffing except the