INGREDIENTS

INSTRUCTIONS

To peel chestnuts, make a small cut on the flat side of each  chestnut,
making sure to cut all the way through the outer skin.  Place chestnuts
in a medium-size saucepan, cover with water, and  bring to a boil over
high heat. Then reduce heat to low.  Remove  several chestnuts from the
water and peel them with a sharp paring  knife, being sure to remove
both the outer peel and the dark inner  skin that is attached to the
meat. If the chestnuts cool before you  have a chance to peel them,
place them back in the water to heat, as  it is virtually impossible to
remove the inner skin when the chestnut  is cool.  Remove giblets and
neck from the turkey; set aside. Rinse the turkey  well inside and out
until the water runs clear. Pat it thoroughly  dry. Carefully separate
the skin from the breast by running your  fingers between the skin and
the meat, being careful not to poke any  holes in the skin. Spread the
butter on the meat.  Bring the water to a boil in a vegetable steamer
over high heat. Add  the chestnuts, cover, and steam until they are
tender, about 30  minutes. Remove the steamer basket from the heat.  In
a medium-size bowl, gently break the chestnuts into bite-size  pieces.
Mixing well after each addition, stir in the pork, shallots,  herbs,
salt and pepper, garlic and eggs. Chop giblets and add them to  the
mixture, mixing well.  To test for seasoning, pinch off a  teaspoon of
the mixture and cook it in a small skillet over medium  heat until it
is cooked through. Taste for seasoning and adjust  accordingly.  Fill
the turkey with as much stuffing as it will hold, but don't pack  it
tightly.  Truss the turkey.  Place the turkey in a large roasting  pan,
and pour wine around it. Roast at 350 F. until turkey is golden,
basting every 30 minutes with pan liquids.  If the breast is browning
too quickly, cover it loosely with aluminum foil. After 2 hours, add
the onions and carrots to the pan, spacing them evenly around the
turkey. The turkey is done when the skin is golden, the thigh is
tender when pressed, and the leg joints move easily up and down in
their sockets, 3 to 3 1/2 hours more.  Remove turkey from the oven and
from the roasting pan; let it rest  for at least 30 minutes or as long
as 45 minutes before carving.  While it is resting, turn the turkey
over so it is resting on its  breast. Prop the legs so they are
slightly higher than the breast,  allowing juices to run back into the
breast meat. Reduce the cooking  juices slightly over medium-high heat,
about 2 minutes, scraping up  any brown bits. Season to taste with salt
and pepper.  Strain juices  and pour into a gravy boat.  Scoop out the
stuffing into a serving dish and keep warm while you  carve the turkey.
Serve; pass the gravy boat.  Yield: 8 to 10 servings.  The stuffing is
good for any poultry, and can be cooked on its own and  served as a
side dish to pork roast as well. To cook the stuffing  separately, bake
it in a covered dish at 350 F. until it is nearly  cooked all the way
through, about 30 minutes.  Then remove the cover  and continue cooking
until it has browned slightly on top and is  clearly cooked through, an
additional 10 to 15 minutes.  If you cook  the stuffing separately,
your turkey may take slightly less time to  cook.  Also good
accompanied by either a red Burgundy or a Volnay.  From Farm House
Cookbook by Susan Herrmann Loomis. New York: Workman  Publishing
Company, Inc., 1991.  Pp. 174-175. ISBN 0-89480-772-2.  Electronic
format by Cathy Harned.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Jesus: more relevant than we could ever comprehend”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1189
Calories From Fat: 531
Total Fat: 59.1g
Cholesterol: 476.4mg
Sodium: 756.1mg
Potassium: 1817.9mg
Carbohydrates: 32.2g
Fiber: 3.1g
Sugar: 4.8g
Protein: 121.8g