Turkey Stuffed with Chestnuts Recipe



Turkey Stuffed with Chestnuts (dinde farcie aux marrons) Recipes

Ingredients :

3 chicken livers

2 tbsp brandy

1 small onion

6oz raw ham

2lb chestnuts

1.75 pints stock

3.5oz cooked rice

salt, pepper

6lb turkey

8 tbsp oil

1 large sheet of pork fat

Method :

To make the stuffing, soak the livers in the brandy over night, then chop finely with the onion and ham. Peel the chestnuts by making an incision in the top of each nut and boiling in water for 5 minutes. When peeled, cook in 1.75 pints stock for 30 minutes, then drain and chop coarsely. Mix with the chopped livers, onion, ham and rice. Season well.

Season the inside of the turkey and stuff it. Fasten the vent securely. In a large pan, brown the turkey on all sides in 3 tbsp oil, then wrap it in the sheet of pork fat and tie carefully. Place in a roasting tin in a hot oven (20C, 425F, Gas 7) and spoon over the rest of the oil. Baste frequently during cooking: allow 20 minutes per 500g (1lb).

To serve, untie and remove the sheet of pork fat. Put the turkey on a heated plate and keep warm. Pour off most of the fat from the tin and deglacer with the remaining stock. Check the seasoning and serve this sauce in a gravy boat.

Serves 6


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