Ingredients
- 1 whole turkey (approx. 5 kg)
- 1.5 kg chestnuts
- 800 g stale bread (crumb only), cubed
- 150 g butter
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 lemon
- White wine
- Fresh rosemary
- Fresh parsley
- Marjoram
- Thyme
- Extra virgin olive oil
- Salt and black pepper to taste
Instructions
Prepare the Chestnuts
Boil the chestnuts for about 45 minutes. Once cooked, peel them and remove the inner skin. Break them into pieces.
Prepare the Stuffing
In a pan, melt the butter and sauté the chopped onion and celery until softened. Pour in a glass of white wine and let it evaporate.
Add the cubed bread, chestnuts, and chopped herbs (parsley, thyme, marjoram). Season with salt and pepper, mix well, and cook for about 5 minutes. Let the stuffing cool.
Prepare the Turkey
Clean the turkey inside and out, pat dry, and rub it with lemon juice. Fill it with the prepared stuffing and sew the opening with kitchen twine.
Add a few sprigs of rosemary on top and place the turkey in a roasting pan. Cover with gauze or foil brushed with olive oil.
Roast the Turkey
Roast in a preheated oven at 180°C (350°F) for 1 hour. Then add another glass of white wine and continue cooking for 2 more hours, basting regularly with the cooking juices.
Remove the covering and cook for an additional 20 minutes until golden and crispy.
Serve
Let the turkey rest for a few minutes before carving and serving.