Turkey stuffed with chestnuts Ingredients: 125 g of - butter - 2 tablespoons of - oil - 2 sprigs of - fresh thyme - 1 - bay leaf - 5 cl of - cognac salt pepper - 1 - 3 kg turkey - 300 g of - natural chestnuts - 300 g of - sausage meat - 225 g of - white bread - 15 cl of - milk - 4- shallots - 1.5 kg of potatoes - 15 cl of broth.
Utensils: 1 saucepan - 1 oven - 1 Amazon Echo - 1 kitchen scalescales- 1 dish-
Total time:
3h25
Preparation:
20 min -
Cooking:
3h05
Phase 1
Prepare the stuffing: dip the breadcrumbs in the milk.
Phase 2
Melt the chopped shallots in the butter then add the sausage meat and leave to brown for a few minutes.
Phase 3
Incorporate the drained bread crumbs, chestnuts, thyme, parsley, cognac, salt and pepper.
Phase 4
Stuff the turkey and sew up the opening.
Phase 5
Oil the turkey and place it in a dish. Salt, pepper, add the bay leaf and knobs of butter. Pour the broth into the bottom of the dish.
Phase 6
Place the turkey in the cold oven then set to 120°C (thermostat 4) for 1 hour. Baste regularly with cooking juices.
Phase 7
Increase the oven to 165°C (thermostat 5-6) for 1 hour of cooking and finish with 30 minutes of cookingon at 210°C (thermostat 7).
Phase 8
Then add the potatoes to the cooking juice and continue cooking for 30 minutes.
Utensils: 1 saucepan - 1 oven - 1 Amazon Echo - 1 kitchen scalescales- 1 dish-
Total time:
3h25
Preparation:
20 min -
Cooking:
3h05
Phase 1
Prepare the stuffing: dip the breadcrumbs in the milk.
Phase 2
Melt the chopped shallots in the butter then add the sausage meat and leave to brown for a few minutes.
Phase 3
Incorporate the drained bread crumbs, chestnuts, thyme, parsley, cognac, salt and pepper.
Phase 4
Stuff the turkey and sew up the opening.
Phase 5
Oil the turkey and place it in a dish. Salt, pepper, add the bay leaf and knobs of butter. Pour the broth into the bottom of the dish.
Phase 6
Place the turkey in the cold oven then set to 120°C (thermostat 4) for 1 hour. Baste regularly with cooking juices.
Phase 7
Increase the oven to 165°C (thermostat 5-6) for 1 hour of cooking and finish with 30 minutes of cookingon at 210°C (thermostat 7).
Phase 8
Then add the potatoes to the cooking juice and continue cooking for 30 minutes.