Turkey stuffed with chestnuts (Dinde farcie aux marrons)

 

This is one of the two most common turkey recipes that are usually made for Christmas in France. The other is the Christmas Turkey (logical, on the other hand). The turkey is the most popular bird to feed many people at any Christmas meal.

INGREDIENTS (8/10 people)

1 turkey of approximately 4-5 kg (9-11 lb) or heavier, depending on the number of guests and size of the oven. Keep in mind that around 300 grams of meat are served to the diner, apart from the filling.

For the filling:

• 200 g (7 oz) peeled chestnuts
• 200 g (7 oz) minced pork
• 1 onion, finely chopped
• 2 carrots, peeled and cubed
• 2 sticks of celery, chopped
• 100g (3.5 oz) mushrooms, chopped
• 2 cloves of garlic, minced and without the green germ
• Fresh parsley, chopped
• Salt and pepper to taste
• Olive oil

For the Sauce:

• 250 ml (1 cup + 1/4) poultry broth
• 250 ml (1 cup + 1/4) dry white wine
• 2 tablespoons of flour
• 2 butter spoons

First we will prepare the filling:

We cook the chestnuts without the shell in boiling water for about 15 minutes. Then, we peel them to remove the skin that is closest to the pulp (it will be easy after boiling them) and cut them into pieces. We can leave the smallest ones whole.

In a frying pan, heat a little olive oil and sauté the onion, carrots, celery, mushrooms and garlic until tender.

Add the minced pork and cook until golden.

We add the chestnuts and parsley. Mix well and season with salt and pepper. We reserve (don't worry, the oven will take care of softening the chestnuts).

We prepare the turkey.

We preheat the oven to 180°C (356 F)

We wash inside and out and then dry the turkey. Season inside and out with salt and pepper.

We stuff the turkey with the chestnut and vegetable mixture. We tie the turkey's legs with kitchen twine so that it does not open. If you don't do it, it will take on a rather grotesque shape, I say this from experience.

We place the turkey in a baking dish. You can spread the skin with butter to make it golden and crispy.

Roast in the preheated oven for approximately 3 hours or until the internal temperature reaches 75°C (167 F), basting occasionally with its own juices (keep in mind that this is for a 4 or 5 kg (9-11 lb) turkey. If the baking time is longer, it will increase).

While it is baking, prepare the sauce.

In a saucepan, melt the butter. Add the flour and mix to make a roux.

Pour in the poultry broth and white wine little by little, whisking constantly to avoid lumps. We cook until it thickens.

Once the turkey is ready, let it rest before carving.

The sliced turkey is served accompanied by the sauce placed in a gravy boat and a good portion of the stuffing. You will see - rather you will smell - an incredible aroma of chestnuts as soon as you cut the bird.