Stuffed Turkey

For the turkey stuffing:

Preheat the oven to 200 °C. Cut the chestnuts crosswise and roast them in the oven for about thirty minutes until the skin cracks. Cool the chestnuts a little bit and peel them. Caramelize fifty grams of butter and the sugar in a saucepan and extinguish with hot clear soup. Steam the chestnuts in it until soft (but they must not fall apart!) and season with salt and pepper.

For the turkey:

Preheat the oven to 225 degrees. Rinse the turkey and rub dry. Rub heartily inside and out with salt and fresh pepper. Then stuff the turkey with the chestnuts, close the opening tightly, and place the turkey on the oven’s grease pan. Melt the remaining butter and brush the turkey with a tablespoon of it. Roast the meat in the oven for thirty minutes. Peel the onions, clean the celery, carrots as well as the leeks and cut them all together. Add the vegetables to the meat and roast for another two to two and a half hours. Brush the meat little by little with the remaining melted butter and baste it with the roasting juices in between.

For the side dishes:

Peel the potatoes, rinse and cook for about twenty-five minutes. Clean the Brussels sprouts, rinse and cook in a little salted water for fifteen to twenty minutes until tender. Just before serving, toss the potatoes again in two tablespoons of hot butter, peel the onions and cook until tender.

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