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Dindonneau Farci Aux Marrons

French.Palate's picture
Ingredients
  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)
  Apple rings 4
  Watercress sprig 2
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Turkey
Cook Time: 
280 Minutes
Servings: 
24

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