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Recipe : *** Turkey Stuffed With Chestnuts and Pork

Turkey Stuffed With Chestnuts and Pork
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    4 h 45
  • Difficulty
    Very easy
  • Pause
    15 min
  • Ready in
    5 h 20
  • Price
    Friendly budget
  • Rate:
             
 
It is true that there is no Thanksgiving in France, but there also, turkeys are the victims of a "sacrificial rite." Everybody who can afford it has turkey for the two "reveillons." "Reveillon de Noel" and "Reveillon du Jour de l'An" are the dinner-suppers served at midnight the 24th and the 31st of December. In both celebrations, "Dinde aux marrons" (turkey stuffed with chestnuts) is the highlight of the dinner - and justly so, Because even people who don't as a rule care much for turkey love it that way./Served with "Braised Celery"and accompanied by a great Bordeaux, it is truly magnificent.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
pork, Pork, Stuffed, turkey, Dinner, thanksgiving, two, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 slc salt pork (thin slices)
  • 1 tablespoon salt
  • ¼ teaspoons pepper
  • 4.5 kg ready-to-cook turkey
  • 900 g chestnuts
  • 900 g sausage meat
  • 450 g lean ground pork
  • 500 ml consomme
  • 250 ml water
  • 30 ml brandy

  • Recipe preparation steps

  • 1
    With a sharp knife, cut an incision through the shell of each chestnut. Place chestnuts on cookie sheet and bake at 230°C for 10 minutes. Shell chestnuts.
  • 2
    In large saucepan, combine chestnuts, consomme, and water. Bring to boil. Cover and simmer for 20 minutes. Drain and let cool.
  • 3
    In mixing bowl, combine chestnuts, sausage meat, ground pork, salt, pepper, and brandy. Mix thoroughly.
  • 4
    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.
  • 5
    Roast at 230°C degrees for 15 minutes. Reduce oven temperature to 190°C and continue roasting for 1 hour. Remove wax paper. Continue roasting for 30 minutes. Remove salt pork and continue roasting for 2 hours and a half, 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.
  • 6
    For gravy: Pour off excess fat from cooking liquid in pan. Add 60 ml boiling water and bringing to boil, scrape bottom of pan until all brown crust is entirely dissolved. Do not thicken. Correct seasoning.
  • Ready !