There is a special menu for the Christmas table in the USA, UK and many other countries. Most often, stuffed turkey becomes the main hot dish. The type of filling depends on the tastes of the owners and the traditions of a particular country. For example, in France, a recipe for poultry stuffed with chestnuts is popular.
It is necessary
- - 1 turkey weighing about 3 kg;
- - 300 g of white bread;
- - a bunch of caraway seeds, green onions and parsley;
- - Bay leaf;
- - 300 ml of milk;
- - 4 eggs;
- - 450 g chestnuts;
- - 1 carrot;
- - 50 g of celery root;
- - olive oil;
- - salt and freshly ground black pepper.
Instructions
Step 1
Cut off the crust from the bread, and chop the crumb with plastics. Heat milk and soak bread in it. After that, lightly squeeze the pulp to remove excess milk. Peel and chop the carrots and celery root. Wash and chop the parsley. Fry the chestnuts in a dry skillet until the shell begins to crack. Cool the finished fruits, peel and chop. Set aside a third of the chestnuts for the sauce.
Step 2
Heat a skillet with a little vegetable oil and fry the carrots and celery in it. Place vegetables in a deep bowl, add herbs, bread and chestnuts to them. Break the eggs there, salt and pepper and mix everything. Wash the turkey and gut it if necessary. Rub inside and out with salt, fill with minced meat and sew the cut using a thick needle and heavy thread. Grease a baking dish with oil, put the bird there. Preheat the oven and bake the turkey in it for 3 hours. Remove the dish from the oven 2-3 times during this time and pour the melted juice over the turkey. Cover the dish with foil half an hour before the end of cooking to create a crispy crust.
Step 3
Prepare the sauce. To do this, pour all the juice obtained during cooking into a saucepan. Add the remaining chestnuts to it and cook the sauce for 10 minutes over medium heat. Season with salt and pepper. Serve the turkey with boiled potatoes or rice, garnish the side dish and the meat with the cooked sauce.
