Roast turkey is usually served on Christmas eve in France. Oysters and Champagne are the traditional starter. Then the turkey with all the usual trimmings Brussels sprouts, roasted potatoes, gravy, cranberry sauce and for desert Christmas chocolate log.
Boil the chestnuts for 15 mins and then peel them and place in a pan with the stock, onion and celery. Bring to the boil and simmer for about 20 mins until just tender.
Remove the chestnuts from the liquid reserve half of them. Puree the rest in a blender with a little of the cooking liquid. Put the puree in a bowl with the sausage, brandy, herbs. Salt and pepper to taste.
Strain the cooking liquid and add the onion and celery keep the liquid. Add the beaten egg and mix the stuffing well. Fill the neck of the turkey with the stuffing. and place in a roasting tin.
Brush all over with the butter and season with salt and pepper. Place a little of the cooking liquid in the base of the roasting tin.
Roast the turkey in the oven at 190°C for 3 hours. Add more cooking liquid if it becomes dry during roasting. Add the rest of the liquid and the whole chestnuts 30 mins before the end of the cooking time.
When cooked leave to stand for 15 to 30 mins.
Serve with the chestnuts and the liquid served in a gravy boat.