Christmas turkey

3 kg turkey (preferably young turkey) - 1 pc. (About)

200 g chestnuts

2 pcs. apples (preferably grade rennet)

150 g prune

150 g boiled sausage
some sausage to choose? we'll show

150 g bacon

garlic, nutmeg, bay leaf, rosemary, juniper, salt and pepper - to taste

1 pcs. small truffle -. (Optional)

brandy, dry white wine, broth - to taste

Art. l. butter - a few

Boil the chestnuts, previously soaked in salt water with two bay leaves and some juniper berries. Cooking should be about half an hour for not longer than that of the first, and they seethe until fully cooked turkey came together. In warm water soften prunes.

Turkey (if you bought it with the internals) to gut, liver and stomach are suitable for stuffing, turkey anneal skin on fire to remove any remaining feathers and down. If you want, you can remove the bones, but it's not necessary. For the filling fry in a pan and cooked dried chestnuts, resting on the bottom of a small piece of butter, then Break some nuts and a few chestnuts leave intact. Remove seeds and chop the prunes it. In a large saucepan, place chopped cooked sausage, chestnuts, prunes, bacon bits, and season with salt, pepper and nutmeg. Pour the mixture into a small glass of brandy (number - to taste), stir the resulting mixture without kneading the ingredients and making the mixture too homogeneous.

Stuff the turkey the resulting mixture into the middle, if you like, put a small truffle, turkey and sew white thread. Watch Out! Not stuffed turkey too much, otherwise the filling can get out of it during cooking. If you want, you can tie the turkey thick thread. Top with a few slices of bacon to make it softer. Leave the turkey for a few hours in a cool place, then rub a mixture of salt and pepper, place in a large frying pan or saucepan, add a few tablespoons of vegetable oil, a bunch of rosemary, a few bay leaves and, if desired, several heads of garlic, without removing them from the outer skin . Prepare the turkey in a preheated 180 пїЅ C oven for approximately 2 hours or more, depending on the size of the carcass. From time to time sprinkle it with wine or broth. In the last 15 minutes, increase the temperature in the oven or under the grill put the turkey to become crispy crust. Serve as a whole, putting on a suitable size cutting board and cut directly on the table.

Garnish served fried potatoes or bacon, fried in butter and seasoned with pine nuts and raisins.