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Roast turkey with chesnut and ground cherry stuffing https://www.metro.ca/userfiles/image/recipes/dindon-roti-marrons-cerises-de-terre-4178.jpg PT20M PT6H00M PT6H35M
Preheat the oven to 180°C / 350°F. 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.
12
17 lb (8 kg) turkey lemon juice 1 large onion, finely chopped 3 garlic cloves 1/4 cup (60 mL) butter 2 celery stalks, finely chopped 4 slices of bacon, chopped 1 cup (250 mL) ground cherries 2 cups (500 mL) chestnuts, coarsely chopped 2/3 lb (310 g) minced veal 4 toulouse sausages (meat only) 1 cup (250 mL) dried bread crumbs 400 g chestnut puree 2/3 cup (170 mL) Marsala wine 1 Tbsp. (30 mL) fresh thyme 1 Tbsp. (30 mL) fresh sage 1 Tbsp. (30 mL) fresh chives 1 Tbsp. (30 mL) fresh parsley 6 whole celery stalks 1/4 cup (60 mL) butter
Roast turkey with chesnut and ground cherry stuffing

Roast turkey with chesnut and ground cherry stuffing

Rate this recipe
1 Vote
12
servings
0:20
Preparation
6:00
COOKING
6:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 17 lb
    (8 kg)
    turkey

  • lemon juice
  • 1
    large onion, finely chopped
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  • 3
    garlic cloves
  • 1/4 cup
    (60 mL)
    butter
  • 2
    celery stalks, finely chopped
  • 4
    slices of bacon, chopped
  • 1 cup
    (250 mL)
    ground cherries
  • 2 cups
    (500 mL)
    chestnuts, coarsely chopped
  • 2/3 lb
    (310 g)
    minced veal
  • 4
    toulouse sausages (meat only)
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  • 1 cup
    (250 mL)
    dried bread crumbs
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  • 400 g
    chestnut puree
  • 2/3 cup
    (170 mL)
    Marsala wine
  • 1 Tbsp.
    (30 mL)
    fresh thyme
  • 1 Tbsp.
    (30 mL)
    fresh sage
  • 1 Tbsp.
    (30 mL)
    fresh chives
  • 1 Tbsp.
    (30 mL)
    fresh parsley
  • 6
    whole celery stalks
  • 1/4 cup
    (60 mL)
    butter
Imprimer ma sélection

Preparation

Preheat the oven to 180°C / 350°F.

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.

Source : Metro

Legal Notice

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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