Roast turkey with chesnut and ground cherry stuffing

Preheat the oven to 180ºC / 350ºF.
Clean the turkey thoroughly, dry it and rub the skin with lemon juice.

Soften the onion, garlic, celery and bacon in butter. When golden, add the ground cherries and cook for a few minutes.

If you use fresh chestnuts, slice the husk and boil them for 5 minutes. When cooked, peel off the husk and the brown skin, then chop them coarsely.

In a large bow, combine the veal, sausage meat, bread crumbs, chestnut purée, chestnuts, Marsala wine and herbs. Add the onion, garlic, celery and bacon mixture. Add salt and pepper to taste and thoroughly mix all the ingredients.

Stuff the turkey and, when full, close both ends using brochette sticks. Bind the ends of both legs with special cooking twine, then brush melted butter over the turkey. Lay celery stalks on the bottom of a roaster and deposit the turkey over them.
Bake in the oven: 50 minutes per kilo. Baste frequently with cooking juices. If the skin becomes too dark, put a piece of foil over the breast. Let the turkey stand for approximately fifteen minutes before serving with mashed potatoes.