Recipe: Roast Turkey with Chestnuts

Name: Dinde aux marrons
Prep time: 120 min
Cook time: 105 min
Total time: 225 min
Yield: 6 portions
Ingredients: Dinde aux marrons pour 6 a 8 personnes :1 dinde de l'année de 2,5 à 3 k vidée, le cou et les ailerons concassés en gros morceaux (demandez a votre boucher). le temps de cuisson d'une dinde fermière est approximativement de 20 minutes par kg.400 g de lard gras300 g de filet de porc coupé en petits dés200 g de marrons (châtaignes) décortiqués cuitsle foie de la bête, le coeur, les poumons et les extrémités du gésier coupées.2 échalotes ciselées (hachées fines)un peu de fleur de thymsel poivre et 4épices5 c de cognac3 pommes fruit (reine de reinette ou autres)400 g de marrons (châtaignes) décortiqués et cuits (vapeur, sous-vide, surgelés, etc)sel de céleribeurre salé et huile d'arachide

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (24 reviews) Meat

Prep 120 min

Cook 105 min

Total 3h45

Servings 6 serv.

La dinde aux marrons est une recette traditionnelle mais voici une version qui évitera une viande trop sèche puisque vous la préparerez la veille

Ingredients for 6 servings

This roast turkey with chestnut recipe is still a very traditional one but will also guaranteer you a nice moist meat at the end.
Turkey with chestnuts recipe for 6 to 8 people :
1 Young turkey of the year of 2.5 to 3kg (5.5lb to 6.5lb) with giblets and trimmings, roughly chopped. Count 20 mins of cooking time per kg for a free range bird.

For the stuffing Farce fine:

400g of pork belly
300g of pork fillet diced up

turkey giblets

2 finely chopped shallots

a small bunch of thymesalt, pepper and mixed spices

5cc of brandy

Accompaniment Garniture:

2 golden apples
400g of chestnuts (fresh, vac-pac or frozen)

celery saltsalted butter and peanut oil

Step-by-step directions

Description

The first tip to get a nice moist turkey when cooked is to get the stuffing right. In fact we will cook the stuffing before putting it into the bird.

1- In a large, but shallow pot heat up a small amount of cooking oil and a nob of butter and quickly stir-fry the liver for a minute then add on the shallots and sweat them off for 2 minutes. Season with salt, pepper and the thyme. Flambe the lot with the brandy and set aside to cool on a tray.

2- Using a food processor coarsely blitz the rest of the giblets and the pork belly with the sauteed liver and brandy mix.

3- Season well, add in the chopped pork meat and mix well all the ingredients with a wooden spoon until it becomes a compact mass.

Slowly incorporate 200g of chestnut avoiding to them to break too much apart.

4- Pre-heat your oven at 180 degrees Celsius (gas mark 6 / 350F).

5- Stuff your turkey with the stuffing and close it with some wooden cocktail stick.

6- In a cast iron pot, large enough to fit your bird in, heat up a little cooking oil and a nob of salted butter. Place your turkey on its side, then add the trimmings (neck, and wings chopped up) around it, cover and put it in the oven for 20mins. When 20mins have past turn your turkey on the other side and cook it for another 20 mins. Finally, put it on its back and cook it for another 20 minutes but without the lid. The most important thing to remember is to constantly baste the turkey during the cooking (every 10mins or so) and also remove some of the excess fat, replacing it with a little bit of water, this one will make our final "jus" (gravy).

Accompaniment

Using a parisian scoop (melon scoop), make some balls out of the 2 peeled apples, pan-fry them in a bit of butter for a couple of minutes then carefully add the rest of the chestnut. Sprinkle with the celery salt and pour in a small amount of the gravy, set aside in a hot place.

Arrangement

Place the carved turkey in a nice long serving dish, leaving some space in the middle. Place the ball of apples and chestnuts around the centre of the dish and finally place the stuffing sliced in the middle of the tray. Serve the "jus" (gravy) separately in a sauce boat.

This traditional turkey with chestnut recipe, with a twist, will surely bring back this ancient dish under the spot light.

Our friends on the other side of the Atlantic can always replace the brandy in the stuffing with some good old-fashioned bourbon.

Châtaignes Marrons De fêtes Dinde