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Dindonneau Farci aux Marrons Recipe
|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)|
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
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.