Apple Stuffing for Poultry
Peel apples, quarter, remove cores, place in a bowl and mix with dry red wine, cover and let rest for about 2 hours until apple slices are pink.
Cut chestnuts crosswise with a sharp knife and toast on a baking sheet in a preheated 220°C (approximately 450°F) oven for 30 minutes until shells burst. After 10 minutes, pour 1 cup of water on the baking sheet, so that chestnuts will not dry out, remove any popped chestnuts, allow to cool and mix with drained apples.
Mix oil in a bowl with 1/2 teaspoon each of pepper and paprika. Rub pepper mixture inside and outside of poultry.
Rub interior of poultry with a little salt.
Pour apple-chestnut stuffing into poultry abdominal cavity, sew shut with kitchen twine and occasionally baste during cooking with spiced oil mixture or with red wine.