Ingredients:
1 fresh or frozen (and thawed) turkey
FOR STUFFING:
300 g (10 oz) ground meat
2 kg (4 lb) chestnuts
200 g (7 oz) butter
celery leaves
chicken broth
salt, pepper
Preparation :
- Peel chestnuts and cook in chicken broth together with celery leaves.
- Chop turkey liver and cook it with ground meat in a large skillet. Chop 1/2 of cooked chestnuts and add to the skillet. Add few tablespoons broth, season with salt and pepper.
- Stuff turkey with the mixture. Rub turkey thoroughly with butter, salt and pepper and tie with kitchen twine.
- Preheat oven to 338 F (170 C). Place the turkey in the oven. Approximate Stuffed Turkey Cooking Time:
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours - Baste the turkey often with chicken broth.
- Allow turkey to set 10 minutes before carving. Serve with rest of the boiled chestnuts.
