Christmas Turkey Roast with Chestnuts

Ingredients

• 1 young turkey (ready to cook, with liver and heart, stomach, ca. 3-4 kg)
• 3 milk rolls
• 100 ml milk
• 150 g poultry liver
• 2 sour apples (e.g., Granny Smith)
• 1 Garlic clove
• 150 g onions
• 50 g butter
• 150 g smoked ham
• 2 thyme sprigs
• 500 g cooked chestnuts
• 3 eggs
• 50 ml cognac
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Soak the milk rolls in the milk.

2. 2.

   Wash, pat dry, and roughly chop the giblets. Wash, peel, halve, core, and dice the apples. Peel the garlic. Separate the onion skin, chop it, and sauté in a hot pan with 30 g butter until translucent. Add sliced smoked ham and cook briefly. Tear thyme leaves and add with the garlic. Stir in the chopped giblets and cook for about 3 minutes. Add the apple pieces and roughly chopped chestnuts, mix well, and remove from heat. Squeeze out excess liquid from the soaked milk rolls, crumble them, and add to the pan mixture. Beat the eggs and stir in the cognac. Season with salt and pepper. Wash, pat dry, season the turkey inside and out, and fill it with the mixture. Tie the cavity opening with kitchen twine. Place the turkey in a buttered baking dish and dot the remaining butter on top. Roast in the hot oven for about 2½ hours, basting frequently with pan juices or water/white wine if needed. Season again before removing. Wrap the finished turkey in foil and let it rest for 20 minutes in an turned-off oven. Scoop out some filling from the turkey and serve it atop the remaining stuffing. Strain the pan sauce through a sieve, season, place in a serving bowl, and serve alongside the roast.