Dindonneau Farci aux Marrons Recipe

Summary

Cooking Time4 Hr 40 MinServings24
CuisineCourse
MethodMain Ingredient

Ingredients

 Chestnuts1 Pound (500 Gram)
 Shallots4 , finely chopped
 Chopped parsley1 Tablespoon
 Egg1 Small, beaten
 Dessert apples1 Pound, peeled, cored and chopped (500 Gram)
 Pork belly8 Ounce, finely chopped (250 Gram)
 Oven ready turkey12 Pound (One 5.5 Kilogram)
 Butter2 Ounce (50 Gram)
 Madeira1⁄4 Pint (150 Milliliter)
 Apple rings4
 Watercress sprig2
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 470 Calories from Fat 185

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 6.5 g32.6%

Trans Fat 0 g

Cholesterol 181.1 mg

Sodium 180.7 mg7.5%

Total Carbohydrates 18 g6.1%

Dietary Fiber 2 g7.9%

Sugars 7.2 g

Protein 49 g98.8%

Vitamin A 4% Vitamin C 3.6%

Calcium 4.1% Iron 17.4%

*Based on a 2000 Calorie diet

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.
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