Chestnut Turkey
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Ingredients
for
6
- Ingredients
- 3 Bread roll
- ⅜ cup milk
- 141 ozs Turkey with giblets (liver, heart, stomach)
- ¼ cup butter
- 1 onion (finely chopped)
- 1 cup smoked Bacon (diced)
- 2 sprigs thyme
- 1 clove garlic cloves (chopped)
- 2 cooking Apple (cored and chopped)
- 2 ½ cups cooked Chestnuts (chopped)
- 3 eggs (beaten)
- ¼ cup Cognac
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Pot, 1 Small skillet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mandoline, 1 Sieve, 1 Hand mixer, 1 Lid, 1 Potato ricer, 2 große cups, 1 Plate, 1 Citrus juicer, 1 Oven rack, 1 Whisk, 1 Brush
Preparation steps
1.
Heat the oven to 180C,350F, gas 4. Soak the bread rolls in the milk.
2.
Roughly chop the turkey giblets and liver.
3.
Heat 30 g|1 ounce butter in a large frying pan and sweat the onions until translucent. Add the bacon and fry together briefly. Pick the thyme leaves from the stalks and add to the pan with the garlic. Stir in the chopped giblets and fry for about 3 minutes.
4.
Add the apples and chestnuts, mix well and remove from the heat. Break up the soaked milk rolls and add to the pan. Then stir in the eggs with the Cognac. Season the stuffing mixture with salt and pepper.
5.
Season the turkey inside and out with salt and pepper. Stuff with the stuffing mixture and sew closed with kitchen string. Place the turkey in a roasting tin and dot with the rest of the butter in flakes. Roast for about 2 hours 30 minutes, or until done. Baste frequently with the roasting juices. (Baste with a little water or dry white wine if necessary. ) Season again with salt and pepper.
6.
When cooked, wrap the turkey in aluminium foil and leave to rest in the warm oven for 20 minutes. Spoon the stuffing out of the turkey and place the turkey on a serving platter with the stuffing. Skim the fat from the cooking liquid, then strain through a sieve, season, pour into a sauce-boat and serve with the turkey.
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