Roast turkey with chestnuts



Basic ingredients:
 
  • Turkey
  • Butter
  • Bacon
  •  
    For the chestnut stuffing:
     
  • 250 g(9 oz) plain chestnut purée
  • 50 g (3 tbsp). butter
  • Turkey giblets (heart and liver), coarsely chopped
  • 250 g (9 oz) mushrooms, coarsely chopped
  • 1 onion, finely chopped
  • 1 celery stalk, chopped
  • 3 tbsp. cream
  • 50 g (2 oz) dry or fresh bread crumbs
  • Salt and pepper

  • Preparation:
    • Preheat the oven to 400 degrees Fahrenheit.
    • In a large pot with water, place the peeled and quartered potatoes and add a pinch of salt.
    • Simmer potatoes during 5 to 6 minutes.
    • Drain the potatoes in a strainer once they are slightly softened. Leave the potatoes in the strainer until they are fully dry.
    • Pour the enough vegetable oil into a large roasting pan to cover bottom. Place oiled pan in preheated oven for several minutes.
    • Remove the pan of the oven and place into it the dry potatoes. The potatoes should not be too close together.
    • Sprinkle potatoes with salt and pepper and bake for 30 to 60 minutes until golden and crispy.
    • Spray with pan oil the potatoes every 10 minutes. Turn potatoes carefully after about 20 minutes.

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