Submitted by: Jean-François Villion, Montreal
“This is my Christmas specialty. It’s a classic!”
- 1 3 kg turkey
- 300 g roasted, coarsely chopped chestnuts
- 300 g sausage meat
- 200 ml(s) crème fraîche
- 125 g butter
- 30 ml(s) olive oil
- 4 shallots, chopped
- 1 bay leaf
- 5 ml(s) Cognac
- to taste salt
- To taste pepper
- 3.3 lb(s) small potatoes
- 150 ml(s) chicken broth
- 2 sprigs fresh thyme
- 225 g white bread, crusts removed
- 150 ml(s) milk
- Parsley to taste
To make the stuffing: soak the bread in the milk. Soften the chopped shallots in the butter. Add the sausage meat and cook for a few minutes until browned.
Drain the milk from the bread and add to the sausage meat, along with the chestnuts, thyme, parsley, cognac, salt and pepper. Stuff the turkey and close the cavity.
Brush the turkey with the olive oil.
Place the turkey in a roasting pan. Sprinkle with salt and pepper; add the bay leaf and dot with butter. Add the broth to the pan.
Place the turkey in a cold oven and then cook at 250°F for 1 hour. Baste regularly with the cooking juices.
Raise the heat to 325°F for 1 hour; raise the heat to 415°F and roast for another hour.
Add the potatoes to the cooking juices and cook for another 30 minutes at 350°F.
Prep Time180 minutes
Cook Time25 minutes