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Recipe : **** Turkey stuffed with Chestnuts

Turkey stuffed with Chestnuts
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Course:
Main Dish

Practical information

  • Prep time
    1 h
  • Cooking
    2 h
  • Ready in
    3 h
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Turkey stuffed with Chestnuts is a traditional main course for Christmas. This recipe is a bit long but not too difficult... it is worth it !
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
Stuffed, turkey, Christmas, Traditional

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 eggs
  • 2 shallots
  • salt & pepper
  • 3 kg turkey ready to cook
  • 100 g pork meat (ideally boned loin)
  • 100 g veal meat (preferably tenderloin)
  • 100 g bacon
  • 300 g natural chestnuts (entire and peeled !)
  • 100 g unsalted butter
  • 1.5 l chicken broth

  • Recipe preparation steps

  • 1
    Peel and mince the shallots
  • 2
    Blend the pork and veal meats and the bacon together (if you could keep the turkey's liver, clean and nerve it, and add it too). Put the ground meat in a salad bowl.
  • 3
    Boil the chestnuts for 2 minutes then strain them carefully ; crush them into a purée with a fork. Add them to the meat.
  • 4
    Melt 20 gr butter in a pan and fry the shallots for a few minutes ; add it all to the forcemeat and add the eggs, salt and pepper as well. If you have a bit of ground truffle, add it. Mix everything together so that it becomes homogeneous.
  • 5
    Put the forcemeat inside the turkey ; if you have too much, put the leftover into buttered ramekins.
  • 6
    Butter a big oven dish and put the turkey in. Season it with salt and pepper then spread it with soft butter. Cover it with a tin foil and place the dish in the (cold) oven. Turn the oven on to 350°F and bake the turkey for at least 2 hours and baste it regularly ;
  • 7
    take the tinfoil off after 1 hour (so that it will not get too brown). When it is ready, put it in the service dish and keep it hot while you prepare the sauce. Bake the extra forcemeat in the ramekins for the last half hour.
  • 8
    Take away the cooking grease surplus from the oven dish, then pour the hot broth in and scratch the bottom with a fork to dissolve. Pour the broth through a thin strainer into a saucepan and get it to simmer for a few minutes ; add 50 gr butter little piece after little piece, and turn with a whisk. Pour the sauce into a saucer and serve it with the turkey.
  • 9
    To serve the turkey, cut it into pieces and slice the forcemeat. This can be served with some extra chestnuts, baked apples, lettuce or potatoes... ideally all of them ! Serve with the extra forcemeat if you wish so.
  • Ready !