Stuffed Roast Turkey
- 250 grams
freshly ground Pepper
- 1 slice
White bread (without crusts)
- 2 tablespoons
- 100 grams
Butter (1 tablespoon)
Olive oil (1 tablespoon)
young, fresh Turkey (about 3 kg, ready to cook)
- ½ bunch
flat- leaf Parsley
- 200 grams
- 1 tablespoon
- In addition
Cut chestnuts crosswise and cook in boiling water for about 10 minutes. Drain and rinse in cold water, peel. Combine with about 500 ml (approximately 2 cups) of salted water and cook, covered, for about 25 minutes or until soft. Drain well.
Soak bread in cream.
Peel onions and shallots. Lard 1 onion with cloves. Chop the other onion and shallots finely. Rinse and chop livers. Heat butter and oil in a pan and saute chopped shallots and onion for a few minutes. Add livers and saute for about 1-2 minutes. Remove pan from heat.
Rinse turkey and pat dry, season inside with salt and pepper. Rinse parsley, shake dry and chop 2 tablespoons finely. Spread remaining parsley and spiced onion in the drip pan, season with salt.
Chop chestnuts coarsely. Add to the pan with livers and mix well. Add soaked bread, egg, chopped parsley and mix well, season with salt, pepper and brandy. Stuff turkey with the mixture and sew the opening, season turkey with salt and pepper. Tie legs together tightly and arrange turkey, leg-side down, in a roasting pan.
Place turkey into a cold oven. Add about 750 ml of water (approximately 3 cups) to the drip pan. Turn oven temperature to 175°C (approximately 350°F) and roast for about 45 minutes. Turn turkey over and roast for 45 minutes more. Turn turkey on its back and reduce oven temperature to 160°C (approximately 325°F) and roast for 50-60 minutes more, basting turkey with cooking juices often (turkey is ready when juices run clear when pricked between leg and body).
Turn off oven and let turkey rest in the oven with half-opened oven door for about 10 minutes.
To serve, carve turkey and serve with vegetables to taste (small potatoes, young carrots, green asparagus, green beans, etc.).