Dindonneau Farci aux Marrons Recipe
Ingredients
| Chestnuts | 500 Gram | |
| Shallots | 4 , finely chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Egg | 1 Small, beaten | |
| Apples | 500 Gram, peeled | |
| Pork belly | 250 Gram, finely chopped | |
| 1 x 5.5 kg (12 lb) oven-ready turkey | ||
| Butter | 50 Gram | |
| Madeira | 150 Milliliter | |
| Apple rings | ||
| Watercress sprigs | ||
| 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.
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.
Chef
