Recipe for 8 people
1 turkey of 3 kg
- 300 g chestnuts in brine
- 300 g sausage meat
- 225 g sandwich bread
- 15 cl milk
- 20 cl fresh cream
- 125 g butter
- 2 tablespoons oil
- 4 shallots
- 2 sprigs of fresh thyme
- 1 bay leaf
- 5 cl cognac
- salt and pepper
- 1.5 kg small potatoes
- 15 cl of stock
Prepare the stuffing
- Soak the breadcrumbs in the milk
- Melt the chopped shallots in the butter, add the sausage meat and leave to colour for a few minutes
- Stir in the breadcrumbs, chestnuts, thyme, parsley, cognac, salt and pepper
- Stuff the turkey with it and sew up the opening
- Oil the turkey
- Place the turkey in a dish, season with salt and pepper, add the bay leaf and dabs of butter
- Pour the stock into the bottom of the dish
- Put the turkey in the cold oven and set it to 120°C (gas mark 4) for 1 hour
- Baste regularly with the cooking juices
- Increase the oven to 165°C (gas mark 5-6) for 1 hour of cooking and finish with 1 hour of cooking at 210°C (gas mark 7)
- Add the potatoes to the cooking juices and continue cooking for 30 minutes
Bon appétit !
Category
Introduction
★La dinde aux marrons
Turkey with chestnuts is often on the menu for Christmas Eve dinners in France. It has always been a tradition to feast on a poultry-based dish at Christmas, mainly geese, as it represented the "sun bird" and guaranteed protection from the sun to those who ate it.
Discover a very simple recipe to make at home to impress your guests!
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