Preheat the oven to 350°F/180°C.
In a frying pan, melt 2 tablespoons (30 mL) of butter and add the cubes of bread, marjoram, thyme and sage.
Place on cookie sheet and cook for 20 minutes.
Stir-fry the onion, celery, garlic, apples, chestnuts and seasoned bread cubes in the rest of the butter.
Salt and pepper.
Add the eggs and mix well.
Fill the inside of the turkey with the chestnuts stuffing.
Brush the turkey with the chicken broth concentrate.
Place in a roasting pan and cook, uncovered, for 1 1/2 hours.
Cover and continue cooking for about 1 1/2 hours or until a meat thermometer indicates 190°F (85°C).
Take off the cover for 15 minutes before ending the cooking.
Take the turkey out of the roasting pan and cover with tin foil for 15 minutes before carving.
Serve with a Cranberry sauce.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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