Turkey with Chestnut Apple Filling

Ingredients

• 250 g chestnuts
• 1 baby turkey
• Salt
• freshly ground pepper
• 3 tart apples
• 2 stalks celery
• 2 shallots
• marjoram
• wooden skewer
• 2 Tbsp softened butter
• 1 glass poultry stock
• 4 tsp cornstarch

Instructions

1. 1.

   Preheat the oven to 250 °C (gas: level 5‑6, fan: 220 °C). Spread chestnuts on a baking tray and roast for about 20 minutes. Reduce oven temperature to 175 °C (gas: level 2‑3, fan: 160 °C). Let chestnuts cool and remove the shells. Rinse the turkey and pat dry. Rub salt and pepper inside and out. Wash apples, quarter them, core and dice. Clean celery, rinse and finely chop. Peel shallots and dice. Mix chestnuts with apples, celery and shallots. Rinse marjoram, shake dry and strip leaves from stems. Chop marjoram. Add to the filling and season with salt and pepper. Stuff the turkey with the mixture and secure the opening with wooden skewers. Rub the turkey with butter.

2. 2.

   Place the turkey in the oven pan and roast for about 2 ½‑3 hours, gradually adding poultry stock. Baste the turkey several times during roasting. Transfer the turkey to a platter. Strain the cooking liquid through a sieve into a pot. Release browned bits from the fat pan with a little water, strain again, and add to the pot. Bring the liquid to a boil. Whisk cornstarch with cold water, stir into the broth, and simmer for 2‑3 minutes. Season sauce with salt and pepper. Slice the turkey and serve with filling and sauce.