Roast Turkey with Sausage and Chesnut Stuffing Recipe

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Roast Turkey with Sausage and Chesnut Stuffing

Artist:	_	Yield:	10
Categories:	Christmas, Desserts, Fruits, Holidays, Poultry, Stuffings, Thanksgiving	Rating:	0
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Ingredients:

1	large	turkey for roasting (abt 8 - 10 lbs)
1 1/2	cup	roughly chopped chesnuts
1 1/2	lbs	sausages (kielbasa, etc)
1	lbs	sausage meat (removed from casing)
4	oz	butter (stick)
2	large	eggs, beaten
4	x	slices of white bread, broken to pieces
3	each	shallots, peeled and chopped
1/4	cup	chopped parsley
1/4	cup	chopped fresh thyme
1	large	bay leaf
1/2	cup	cognac
	x	salt and pepper
2	cup	shelled whole chesnuts

Procedures:

1	Preheat the oven to 375 F (190 C)
2	Cut the turkey giblets in small pieces.
3	In a large bowl, mix together the following: chopped chesnuts, sausage meat, eggs, chopped shallots, bread, chopped parsley and thyme, crushed bay leaf, chopped giblets, and cognac. Season with salt and pepper, then mix very well.
4	Stuff the turkey with the sausage-chesnut stuffing, then secure the ends by tying it with a string.
5	Using a third of the butter, rub the turkey all over with butter. Season with salt and pepper.
6	Place the turkey in a greased baking dish, then roast in the oven for 2 - 2 1/2 hours, until it is cooked. You can check by using a meat thermometer - the internal meat temperature must reach at least 160 F (71 C).
7	After roasting, turn off the heat and leave in the oven for about 20 minutes more before serving.
8	Slightly cook the chesnuts with some butter and some turkey drippings in a small pan.
9	In a separate pan, fry the sausages in butter for 5 - 7 minutes.
10	To serve, place the roast turkey in the center of the serving dish, then surround the turkey with the whole chesnuts and fried sausages. Serve the drippings on the side.