Turkey stuffed with chestnuts

Ingredients
1 young turkey
100 g bacon (or salo)
salt
# For the filling:
400 g chestnut
1 slice of white bread without crust
1 onion
2 sticks celery
50 g butter
dried thyme
salt
Method
The bread is cut into cubes and dried in the oven. Chestnuts are cleaved, boiled 5 minutes, then peeled, cleaned of the brown skin and boiled for 15-20 minutes more. Finely chopped onion and fry the celery in the butter. Add bread cubes and chestnuts. Once cooled down, the mixture is stirred and seasoned with thyme and salt to taste. Cleaned, washed and dried turkey rub with salt inside and out, filled with stuffing and sew. If it is not sufficiently nourished, can be covered with thin strips of bacon or salo. The bird is placed in a deep pan and bake in a preheated oven at 160 C (baking time depends on the weight: 1 hour per 2 kg body weight). During baking periodically watered in with the sauce. The ready turkey was transferred to a large serving plate and cut into portions. Serve garnished with stuffing.
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Difficulty
Difficult
Tested
0 users
Author
senta
15 Dec 2007
Source
Culinary surprises for Christmas