Christmas turkey with chestnut stuffing

Roasted turkey filled with chestnut stuffing, decorated with white wine balls, roasted chestnuts and roasted potatoes.

Ingredients:

1 piece of young turkey (approx. 3.5 kg) 1500 g edible chestnuts 250 g of ham 150 g

td>poultry kernels 4 pcs small onions 1 cup rice 1/2 dl cognac ground pepper oil salt For garnish: fresh parsley sprigs fruits of white wine roasted potatoes

Procedure:

1. First, clean the turkey thoroughly, rinse it, let it dry and salt it thoroughly
2. Let it rest for at least 1 hour
3. Marinate the liver in cognac and let it rest for 10 hours before cooking
4. Finely chop the pickled liver, as well as the ham and peeled onion
5. Boil the chestnuts until tender, let them cool and then peel them, set aside about 60 g, grind the rest into a porridge
6. Cook the rice in salted water
7. Prepare the stuffing from the liver, ham, finely chopped onion, ground chestnuts and rice, season it with ground pepper and salt
8. Fill the cleaned and salted turkey with the prepared stuffing
9. Sew the opening with thread and place the turkey in a large roasting pan with oil
10. Slowly roast the turkey until golden brown and baste it with the hot juices and warm water during the roasting process (one kg of meat corresponds to about 1 hour of roasting) 11. About 15 minutes before the end of the roasting time, garnish the turkey with the remaining whole chestnuts
12. Finally, garnish the dish with fresh parsley.

Recommendation:

The turkey dish can be further garnished with lemon wedges, roasted chestnuts, etc.

Note:

Roasted potatoes see recipe: Roasted Potatoes.