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 :

1. Peel chestnuts and cook in chicken broth together with celery leaves.
2. 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.
3. Stuff turkey with the mixture. Rub turkey thoroughly with butter, salt and pepper and tie with kitchen twine.
4. 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

5. Baste the turkey often with chicken broth.
6. Allow turkey to set 10 minutes before carving. Serve with rest of the boiled chestnuts.

Recipes Using LEFTOVER TURKEY

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Ingredients:
1 pound (or more) chestnuts

Preparation:

1. Shuck the chestnuts and put in a suitable flat pan, sprinkle with some water, and place the pan either in a moderately hot oven, or cover it and put over a slow fire.
2. It is necessary to repeat the sprinkling several times – once in every ten minutes – until the inner thin covers of the chestnuts come off, and they get well browned.

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