Roast Turkey

Preheat the oven to 180°C (approximately 350°F). 

Soak the rolls in the milk. Rinse the giblets, pat dry and chop coarsely. Rinse sour apples, peel, halve, remove seeds and cut into small pieces. Peel the garlic. Peel the onion, chop and sauté in a hot pan until translucent with 30 grams (2 1/2 tablespoons) butter. Add the chopped bacon and sauté briefly. Add the plucked thyme leaves and garlic. Add the chopped giblets and sauté for about 3 minutes. Add the apples and 350 grams (12 ounces) coarsely chopped chestnuts and remove from the heat. Squeeze the excess liquid from the soaked rolls and crumble into the pan. Add the lightly whisked eggs and Cognac. Season with salt and pepper. Rinse the turkey inside and out, pat dry and season with salt and pepper. Fill with the stuffing. Truss the turkey with butcher's twine. Place the turkey, breast-side down, in a buttered roasting pan and sprinkle with the remaining butter in small pieces. Roast for about 2 1/2 hours, basting often. After 1 hour, add the remaining chestnuts and flip the turkey over. Season with salt and pepper. Turn off the oven, cover the turkey with foil and let rest for 20 minutes in the oven.

Peel the small apples, core and cut into 1 cm (approximately 1/3 inch) thick slices. Dust in flour, dip in beaten egg then coat in breadcrumbs. Fry in hot oil. 

Skim the fat from the pan drippings, pour through a sieve, season with salt and pepper and transfer to a gravy boat.