We had such a great response from readers for our Pork Roast with Chestnuts that we decided to share another favorite recipe with Chestnuts: Dinde au Marrons or Roast Turkey with Chestnuts. The sausage meat adds excellent flavor and spice to the naturally sweet chestnuts … and Philippe loves the cognac but recommends doubling the amount below.
Preparation time: 25 minutes
Cooking time: Approximately 3 hours
Ingredients (serves 8):
– 1 turkey approximately 10 pounds
– 1 1/4 Cup (300 grams) Chestnuts
– 1 1/4 Cup (300 grams) of sausage meat
– 1 Cup (225 g) of bread
– 2/3 Cup (15 cl) milk
– 3/4 Cup (20 cl) cream fraiche or sour cream
– 1/2 Cup (125 g) butter
– 2 tablespoons oil such as olive oil
– 4 shallots
– 2 sprigs fresh thyme
– 1 bay leaf
– 1/2 Cup (5 cl) cognac
– Salt and pepper
-3.5 pounds (1.5 kg) small potatoes
– 2/3 Cup (15 cl) broth (I cheat – using chicken broth cubes)
Prepare the filling:
- Soak the bread in milk.
- Melt the chopped shallots in the butter; add the sausage meat and let brown for a few minutes.
- Squeeze the bread and stir in the skillet adding the chestnuts, thyme, parsley, brandy, salt and pepper.
- Stuff the turkey and close the opening (one year I forgot to check the cavity and found wrapped gizzards wrapped in paper afterwards. So check the cavity first)
- Oil the turkey
- Place turkey in a dish, season with salt and pepper, add bay leaf and butter. Pour the broth in the dish. Start cooking: Place turkey in a cold oven and then put it to 250 °F (or 120 ° C) for 1 hour. Drizzle pan juices regularly. Increase the oven temperature to at 340 ° F ( or 165 ° C) for 1 hour.
- Last hour: Finish by 1 hour baking at 400 °F (or 210 ° C). Half hour before estimated finish, add the small potatoes to the pan juices and cook for 30 minutes. Delicious!