|Turkey||8 Pound (4 Kilogram)|
|Butter||2 Ounce, melted (60 Gram)|
|Chicken stock||8 Fluid Ounce (250 Milliliter)|
|For veal forcemeat|
|Butter||1 Ounce (30 Gram)|
|Onion||1 , finely chopped|
|Bacon rasher||1 , chopped|
|Minced veal||8 Ounce (250 Gram)|
|Breadcrumbs||6 Ounce (185 Gram)|
|Finely grated lemon rind||1⁄2 Teaspoon|
|Finely chopped fresh parsley||1 Tablespoon|
|Dried sage||1⁄2 Teaspoon|
|Ground nutmeg||1 Pinch|
|Freshly ground black pepper||To Taste|
|Egg||1 , lightly beaten|
|For chestnut stuffing|
|Canned chestnut puree||14 Ounce, sieved (440 Gram)|
|Cooking apples||2 , cored, peeled and grated|
|Onion||1 , chopped|
|Celery stalk||1 , chopped|
|Chopped walnuts||4 Tablespoon|
|Butter||1 1⁄2 Ounce, melted|
1. To make forcemeat, melt butter in a frying pan and cook onion and bacon (a) for 4-5 minutes or until bacon is crisp. Add veal, breadcrumbs, lemon rind, parsley, sage, nutmeg, black pepper to taste and egg. Mix well to combine.
2. To make stuffing, combine chestnut puree, apples, breadcrumbs, onion, celery, walnuts, parsley, butter, black pepper to taste, nutmeg and egg.
3. Remove giblets and neck from turkey. Wipe turkey inside and out and dry well. Place stuffing in body cavity and lightly fill neck end of turkey with forcemeat (b). Secure openings with metal skewers and truss legs (c) and wings.
4. Place turkey on a roasting rack in a baking dish. Brush turkey with butter, then pour chicken stock into dish. Bake at 180°C/350°F/Gas 4 for 3-3 1/2 hours or until tender. Baste frequently with pan juices during cooking. Set aside to stand for 20 minutes before carving.