Roasted Turkey with Chestnut Stuffing
- For the roasted turkey
- 9 ozs fresh Chestnuts
- freshly ground peppers
- 1 slice white bread
- 2 Tbsps Whipped cream
- 2 small onions
- 2 shallots
- 5 cloves
- 3 ozs Chicken liver
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 young, fresh Turkey (7-8 pounds)
- ½ bunch flat-leaf parsley
- 7 ozs Ground veal
- 1 egg
- 1 Tbsp Cognac
- Bakers twine
For the stuffed turkey: Cut an "X" in the round side of each chestnut, cook in boiling water for about 10 minutes then drain, rinse under cold water until cool, and peel. Return to the saucepan, cover with about 2 cups salted water, cover and cook for about 25 minutes, until soft. Drain.
Soak the bread in the cream.
Peel the onions and shallots. Stick the cloves into 1 onion. Finely chop the remaining onion and shallots. Rinse the chicken livers and chop. Heat the butter and oil in a pan and sauté the chopped shallots and onion. Add the livers and sauté for 1-2 minutes, stirring. Remove the pan from the heat.
Rinse the turkey and giblets, pat dry and season the inside with salt and pepper. Rinse the parsley and shake dry. Finely chop 2 tablespoons. Place the remaining parsley and the studded onion in a roasting pan and season with salt.
Chop the chestnuts coarsely. Add to the pan with the livers along with the soaked bread, egg and ground veal. Fold in the chopped parsley, season with salt and pepper and mix in the Cognac. Fill the turkey cavity with the stuffing, sew up the cavity and truss the legs together with butcher's twine. Place in the roasting pan.
Fill a baking sheet with 3 cups water and place in the oven. Heat the oven to 350°F then place the turkey in the oven. Roast for 45 minutes then flip over and roast for another 45 minutes. Reduce the heat to 325°F, flip the turkey over and roast for 50-60 minutes, until the leg juices run clear when the thigh joint is cut with a knife. Baste with the pan juices often during the entire cooking time.
Turn the oven off and let the turkey stand in the oven for about 10 minutes with the door ajar. Meanwhile, strain the pan juices, boil until reduced slightly and season with salt and pepper.
Carve the turkey and serve with the chestnuts and vegetables with walnuts (recipe below).
For the chestnuts and vegetables with walnuts: Peel the shallots and sauté until golden brown in butter. Add the chestnuts, wine and broth and simmer for 15 minutes, covered, and season with salt and pepper.
Rinse the fennel and set the fronds aside. Cut the fennel in half lengthwise, remove the stalk and cut into approximately 1/3 inch thick slices. Add to the chestnuts for the last 10 minutes. Add the walnuts and cook for another 5 minutes. Add the honey and toss to combine.