Stuffed turkey with chestnuts

Stuffed turkey with chestnuts

Total: 4 hr 45 min. | Active: 45 min.
Nutritional value / people: 761 kcal
, Fat: 35 g
, Carbohydrate: 30 g
, Protein: 73 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 Vaud sausage (approx. 400 g)
3 shallots, finely chopped
100 g dried apricots (sweet), finely chopped
50 g walnuts, coarsely chopped
1 dl vermouth (e.g. Noilly Prat)
3 sprigs thyme, leaves torn off
½ tsp salt and pepper to taste


1 turkey (approx. 4.5 kg), ready to cook, ordered in advance from the butcher
1 tbsp salt
a little pepper
30 g knobs of butter

To roast

500 g frozen peeled chestnuts, slightly defrosted
3 pears, sliced

Noilly Prat sauce

½ tbsp butter
1 shallot, finely chopped
1 dl vermouth (e.g. Noilly Prat)
2 dl single cream for sauces
2 sprigs thyme
¼ tsp salt
a little pepper
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How it's done

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Squeeze the meat out of the skin, mix with the shallots and all the other ingredients up to and including the pepper.


Rinse the turkey in cold water, dab dry with kitchen roll. Season inside and out, stuff. Secure the opening with toothpicks. Cross the legs, tie with kitchen twine. Place on a baking tray (breast side up), top with the knobs of butter.

To roast

1 hr. in the lower half of an oven preheated to 200°C. Reduce the heat to 140°C, continue to roast for approx. 3 hrs., add the chestnuts and pears to the tray and cook with the turkey for the final 30 mins. Baste the turkey with the cooking juices from time to time. The turkey is cooked when the juices run clear when pricked.

Noilly Prat sauce

Heat the butter in a pan. Sauté the shallot. Pour in the vermouth and cream, add the thyme, bring to the boil, simmer over a medium heat for approx. 5 mins., season. Remove the toothpicks and twine from the turkey, carve the turkey. Plate up the meat and stuffing, serve with the sauce, chestnuts and pears.

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