Turkey stuffed with chestnuts
Description
The recipe won't take much time. See, serve hot.
Instructions
- 1
Step 1
To easily peel chestnuts and make them softer, make cross-shaped cuts, place the fruits on a baking sheet, and bake for half an hour at 180 degrees.
- 2
Step 2
Finely chop the garlic together with the onion.
- 3
Step 3
Sauté the peeled chestnuts in a pan for 8–10 minutes. Then add bay leaf, onion with garlic, salt, and pepper. Mix well and continue frying for 3 minutes. Next, add half of the thyme and pour in the sherry. Sauté the mixture for 4–5 minutes, until the alcohol has evaporated.
- 4
Step 4
Rub the washed and dried turkey carcass with salt and pepper. Next, mix coriander with the remaining thyme and rub the mixture under the skin and into the meat. Then fill the turkey with slightly cooled stuffing and secure with toothpicks or kitchen twine.
- 5
Step 5
Choose an appropriate baking tray. Roast the turkey at 220 degrees Celsius for 1 hour and 20 minutes. Every 15 minutes, baste the bird with the released juices.