- 1 3-kg turkey with its liver
- 200g sausage meat
- 200g ham
- 2 strips of bacon
- 1kg cooked chestnuts in water
- 1 egg yolk
- 2 onions
- 2 cloves of garlic
- thyme, salt, pepper
- 3 tbsp olive oil
- 2 tbsp cognac
Empty, pare and then flambé the turkey.
Salt the inside. Drain the chestnuts.
For the stuffing
Chop the liver and the ham and put in a large bowl. Add the chopped sausage meat, the egg yolk, the cognac. Season with salt and pepper. Mix together and incorporate 300g chestnuts, mixing well again.
Stuff the turkey, then, using cooking thread, sew together the openings so that the stuffing doesn't escape. Wrap the bacon around the turkey, fastening if necessary.
Place the turkey in the baking pan. Season with salt and pepper. Add olive oil and a few pats of butter.
Cook in the oven for approximately 2 hours, basting occasionally with a few spoons of boiling water.
Before serving, reheat the remaining chestnuts. Place the turkey on the serving plater and garnish with the chestnuts. Skim the fat from the liquid in the pan and serve in a gravy boat.