Traditional turkey roasted in an earthenware dish
- 1 turkey - 3.5-4 kg (with giblets)
- 1 onion, chopped
- 1 1/2 cup butter
- 400g mince (beef and/or pork)
- 100ml cognac or brandy
- 600g chestnuts, boiled or baked, shelled and kept whole
- 1 1/2 cup chicken stock
- 2-3 tbsp parsley, chopped
- salt and freshly ground pepper
Wash the turkey, remove the giblets and dry. Torch any feathers, and wash and dry once more. Sprinkle with salt and pepper all over (inside and outside). Lightly simmer the giblets, drain, and chop.
Heat 1/2 cup butter and sautee the onion. Add the mince and chopped giblets. Add salt and pepper and continue sauteeing, stirring often.
Add the cognac or brandy and chicken stock, and simmer for 25-30 minutes until the liquid evaporates. Add the parsley and half the chestnuts (roughly chopped), and stuff the mixture into the bird.
Seal well using string, and place in an earthenware dish (you can also add potatoes around the bird).
- Pour the rest of the butter over the rueky, and bake covered at 170° C for 3 hours (removing the lid towards the end so the turkey is golden brown in colour. Serve the turkey whole, on a dish, with the rest of the chestnuts and the potatoes. Slice and serve on each plate, adding a little bit of the stuffing.