Chestnuts with cherry, fennel and leek (stuffing for the turkey)

500 g French baguette (diced)

1 glass dry white wine

1 glass Cherry (dried)

700 g chestnuts (peeled)

600 ml broth (chicken)

125 g butter
Which oil to choose? we'll show

1 pcs. fennel

3 pcs. celery (stalk)

6 pcs. leek

1 h. l. white pepper (ground)

2 Art. l. thyme (fresh)

4 Art. l. parsley (fresh)

Salt - to taste

1 pcs. egg (beaten)

Two days before the readiness of dishes, dry in the oven diced French baguette. In a large bowl, soak the dried cherries in wine for at least 1 hour. Clear chestnuts, pour broth and simmer until tender. Drain the chestnuts with water (some leave in handy later). In a skillet, melt the butter, add the chopped fennel, celery, season with white pepper and simmer until tender celery. Add the chopped onion rings, parsley and thyme continue simmer until cooked all the vegetables. Reduce the heat, add the cherries and wine, boil all together for a few minutes to evaporate the alcohol. Now you can add the bread cubes and chestnuts. Mix gently. You can add a little broth in which the cooked chestnuts. Season to taste with salt. Cool. This stuffed stuffed turkey.

If you remain a little filling, mix it with egg and bake at 180 � C under foil until ready.