Turkey with chestnuts and meat sauce

1 turkey
thin pieces salo
# Stuffing:
500 g chestnut
60 g salo
90 g breadcrumbs
30 g butter
1 egg
300 ml broth
lemon peel
# plantain sauce:
300 ml milk
1 onion
60 g breadcrumbs
15 g butter
1 tbsp cream
grated nutmeg
2 cloves
Trimmed and salted inside and outside of turkey filled with stuffing (abdominal cavity is filled only to 3/4 of the volume, as in baking stuffing increases its volume, if any remaining stuffing, balls are made and added to the turkey in doizpichaneto). Breast of turkey covered with salo, brought up in foil and bake in oven weak (eg. Shestkilogramova turkey, including stuffing bake 6:00). Half an hour before the end be removed fthe oil. The turkey is served with fried sausages, Brussels sprouts, small carrots, fried potatoes, sauce from baking and meat sauce. On the stuffing: incision is made of washed chestnuts and cook 10-15 minutes in water. Remove parts, peel, back in the broth and boil until soft. Smash with a fork or crushed by machine grinding meat. Add chopped salo, breadcrumbs, parsley, grated lemon rind, the butter, pepper, salt and mix with beaten egg. On the meat sauce: Milk pouring in double-bottomed vessel, add the onions, which are pierced cloves, nutmeg and heat 30 minutes without boil. Pour breadcrumbs, stirring constantly, add half of the specified amount of butter, pepper, salt and boil for 20 minutes. Remove the onion, add the cream etc. second half butter and serve.
Very difficult
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24 May 2003