Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large turkey for roasting (abt 8 - 10 lbs)
- 1 1/2 cup roughly chopped chesnuts
- 1 1/2 lbs sausages (kielbasa, etc)
- 1 lbs sausage meat (removed from casing)
- 4 oz butter (stick)
- 2 large eggs, beaten
- 4 x slices of white bread, broken to pieces
- 3 each shallots, peeled and chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped fresh thyme
- 1 large bay leaf
- 1/2 cup cognac
- salt and pepper
- 2 cup shelled whole chesnuts
- =
Directions
Preheat the oven to 375 F (190 C).
Cut the turkey giblets in small pieces.
In a large bowl, mix together the following: chopped chesnuts, sausage meat, eggs, chopped shallots, bread, chopped
parsley and thyme, crushed bay leaf, chopped giblets, and cognac.
Season with salt and pepper, then mix very well.
Stuff the turkey with the sausage-chesnut stuffing, then secure the ends by tying it with a string.
Using a third of the butter, rub the turkey all over with butter.
Season with salt and pepper.
Place the turkey in a greased baking dish, then roast in the oven for 2 - 2 1/2 hours, until it is cooked.
You can check by using a meat thermometer - the internal meat temperature must reach at least 160 F (71 C).
After roasting, turn off the heat and leave in the oven for about 20 minutes more before serving.
Slightly cook the chesnuts with some butter and some turkey drippings in a small pan.
In a separate pan, fry the sausages in butter for 5 - 7 minutes.
To serve, place the roast turkey in the center of the serving dish, then surround the turkey with the whole chesnuts
and fried sausages.
Serve the drippings on the side.