Dindonneau Farci Aux Marrons
|Chestnuts||1 Pound (500 Gram)|
|Shallots||4 , finely chopped|
|Chopped parsley||1 Tablespoon|
|Egg||1 Small, beaten|
|Dessert apples||1 Pound, peeled, cored and chopped (500 Gram)|
|Pork belly||8 Ounce, finely chopped (250 Gram)|
|Oven ready turkey||12 Pound (One 5.5 Kilogram)|
|Butter||2 Ounce (50 Gram)|
|Madeira||1⁄4 Pint (150 Milliliter)|
Cook the chestnuts in boiling water for 15 minutes.
Drain, cool, skin and chop.
Mix with the shallots, parsley, egg, and salt and pepper to taste.
Place the apples in a pan and cook, stirring, for 5 minutes.
Mix into the stuffing, with the pork.
Put the stuffing into the neck cavity of the turkey, then sew up the opening.
Place the turkey in a roasting pan, rub the skin with the butter, and season liberally with salt and pepper.
Roast in a preheated moderate oven, 180°C (350°F), Gas Mark 4, basting occasionally, for 3 1/2.
to 4 hours.
Transfer the turkey to a warmed serving dish.
Add the Madeira to the roasting pan, place over high heat and boil for 3 minutes.
Spoon over the turkey and serve, garnished with apple rings and watercress.