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Turkey stuffed with Chestnuts
Dinde Farcie aux Marrons

Serves: 8 : 8

Preheat oven to 450º. Soak the raisins in warm water. Finely chop the turkey liver. Heat 1Tbsp of butter in a frying pan, add the chopped liver and cook over medium heat for 2 minutes, stirring constantly. Remove from the pan. Melt 2 Tbsp of butter in the pan and add half the chestnuts. Season with salt and pepper and add a sprig of thyme. Stir for 5 minutes over a medium heat, then remove from heat and leave to cool. Mix the cooked chestnuts, drained raisins and liver together and put inside the turkey. Sew up the opening with kitchen string. Put the turkey in a roasting pan. Coat with plenty of butter, season with salt and pepper and sprinkle with a few leaves of thyme. Add 3 Tbsp of hot water and the remaining turkey giblets and roast for 3 hours, basting the turkey frequently with the pan juices. Add 3 Tbsp of hot water from time to time while the turkey is cooking and cover it with foil if it browns excessively. About 15 minutes before the end of the cooking time, put the rest of the chestnuts and butter in a saucepan. Add salt and pepper to taste and 1tsp of thyme leaves. Heat through gently. Set the turkey on a warmed serving platter and keep it hot. Put the roasting pan on top of the stove, remove the giblets and add 5 Tbsp of hot water to the juices. Boil, stirring with a wooden spoon, until the sauce reduces, then strain it into a sauceboat. Arrange the chestnuts around the turkey.

Recipe Contributed By

Recipe Category: Other

1 cup raisins Available Online
1 6 lb turkey with giblets
1/2 cup butter
14 oz of ready-cooked chestnuts Available Online
Salt and pepper
2 fresh thyme sprigs

Items Available For This Recipe