Gastronomy  Christmas recipe: Turkey with chestnut stuffing
15/12/201409:00 TV5MONDE

Dinde farcie aux marrons or Turkey with chestnut stuffing

French people have been serving Turkey for Christmas for a very long time as a tradition. Here is a recipe for the famous and delicious turkey with chestnut stuffing! You should definitely give it a try...

This recipe is delicious however it does require time, so plan ahead☺ 

For 8 people:
_1 turkey (3 kg)
_300g chestnuts
_300g pork sausage meat
_220g white bread (without the crust, just the inside of the loaf)
_15cl milk
_20cl crème fraîche (thick sour cream)
_125g butter
_2 tbsp oil
_4 shallots (chopped)
_2 thymes leaves
_A few sage or bay leaves
_5cl cognac or 1 glass of white wine
_Salt and pepper
_15cl broth
_1.5kg small potatoes
You also need: a dish big enough to contain the turkey and small enough to fit inside your oven!

Prepare the stuffing:
_Make some crumbles with the bread and soak them into the milk
_Melt some butter in a saucepan and add the shallots, then the pork sausage meat. Cook gently for a few minutes until colored.
_Take the bread out of the milk, squeeze to remove the liquid and add it into the mixture, with the chestnuts, crème fraîche, thyme, parsley, cognac, salt and pepper. This mixture makes the stuffing.
_Put the stuffing into the turkey and make sure you can close it. If there is too much stuffing you might not be able to close it. Any leftover stuffing can be put in a separate buttered oven dish and roasted with the turkey for the last 30 minutes of the cooking process.

Prepare the dish:
_Add oil on the turkey
_Put the turkey inside your dish, add salt and pepper, the bay or sage leaf and some butter in small pieces. Pour some broth at the bottom of the dish to prevent from burning.
_Place the dish inside a cold oven and cook for 1 hour at 120°C (Th 4)
_In order to achieve a moist result, pour broth on a regularly basis (every 10-20 minutes)
_After one hour, raise the temperature up to 165°C (th 5-6) and cook for another hour.
_After that, raise the temperature again to 210°C (th 7) and cook for one more hour.
_Add the potatoes in the cooking juice around the turkey and let cook for 30 more minutes.
_Take it out 15 minutes before serving.

It’s ready! Bon apétit!!! 
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