Turkey stuffed with chestnuts

Main course
Ingredients for 4 people: 
  • 1 whole turkey, weighing about 2 kg
  • 2 scallions
  • 200 g of cooked ham
  • 500 g of boiled and peeled chestnuts
  • 2 soft sandwiches
  • 1 l of vegetable stock
  • milk
  • parsley
  • nutmeg
  • extra-virgin olive oil
  • salt and pepper

A typical American recipe revised and enhanced with a gourmet product coming from Lazio, in Central Italy.

Preparation steps: 
  • Peel and chop the scallions.
  • Put them in a pan and pour 4 tablespoons of olive oil in.
  • Brown the scallions for 5 minutes on low heat.
  • Add the chestnuts and cook for 1 minute.
  • Soak the sandwiches with milk and crush them.
  • Add them to the chestnuts.
  • Season with parsley, nutmeg, salt and pepper.
  • Cook for 1 minute, remove from the heat and let it cool down.
  • Wash the turkey and dry it.
  • Season it with salt on the inside.
  • Stuff it with the bread and chestnuts mix.
  • Seal it tightly with some kitchen twine.
  • Brush the turkey with oil.
  • Put it on a greased baking pan and cook it at 200°C for 20 minutes.
  • Lower the temperature at 160°C.
  • Cook for 2 hours, drizzling the turkey often with the vegetable stock.