Turkey Stuffed With Chestnuts - (Dinde Aux Marrons)

Recipe Ingredients

10 lbs	4540g / 160oz	Ready-to-cook turkey
2 lbs	908g / 32oz	Chestnuts
2 cups	474ml	Consomme
1 cup	237ml	Water
2 lbs	908g / 32oz	Sausage meat
1 lb	454g / 16oz	Lean ground pork
1 tablespoon	15ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/8 cup	29ml	Brandy
4		Salt pork - (thin slices)

Recipe Instructions

With a sharp knife, cut an incision through the shell of each chestnut. Place chestnuts on cookie sheet and bake at 450F for 10 minutes. Shell chestnuts.

In large saucepan, combine chestnuts, consomme, and water. Bring to boil. Cover and simmer for 20 minutes. Drain and let cool.

In mixing bowl, combine chestnuts, sausage meat, ground pork, salt, pepper, and brandy. Mix thoroughly.

Stuff bird with chestnut mixture. Sew up the opening. Cover breast of turkey with slices of salt pork. Cover with buttered wax paper. Place on rack in roasting pan. Pour 3 tablespoons water in pan. Roast at 450F for 15 minutes. Reduce oven temperature to 375F and continue roasting for 1 hour. Remove wax paper. Continue roasting for 30 minutes. Remove salt pork and continue roasting for 2 1/2 hours, or until well done, turning bird in order to brown all sides, and basting occasionally with fat from the pan. For the last half-hour, let bird stand breast-side up.

For gravy: Pour off excess fat from cooking liquid in pan. Add 1/4 cup boiling water and bringing to boil, scrape bottom of pan until all brown crust is entirely dissolved. Do not thicken. Correct seasoning.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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