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The Lutèce Cookbook André Soltner with Seymour Britchky [Buy Me]

Dinde Farcie aux Marrons
Turkey Stuffed with Chestnuts

"In France, we say, Sad is the house that does not have, on Christmas Eve, a turkey to put in the oven. Turkey is not a really eaten very much in France, but almost everyone has it for Christmas Eve dinner.
    When I came to America, of course I started eating turkey on Thanksgiving-every year, at the home of an Alsatian chef in New York who more or less adopted me when I was a young man in this country.
    At Lutèce, I occasionally prepare turkey at holiday times, especially when a large group of customers asks for it in advance."

The Turkey and the Sauce

1 Turkey, around 8 pounds

salt

pepper, fresh ground

1 tablespoon peanut oil

1 tablespoon unsalted butter, softened

1 medium onion, peeled, and cut in 1/2-inch pieces

2 medium carrots, trimmed, peeled, washed, and cut in 1/2-inch cubes

3/4 cup dry white wine

Serves 8

The Stuffing

1 pound chestnuts

2 cups Fond Blanc de Volaille (Recipe)

1 tablespoon unsalted butter

the turkey liver, cutin 4 parts

the turkey heart, cut in half

2 tablespoons chopped parsley

salt

pepper, fresh ground

1 medium onion, peeled and chopped

1 cup milk

3 slices of bread, trimmed

Serves 8

The Stuffing

1. With a sharp knife, score each chestnut once, on the flat side, through the shell. In a saucepan, cover the chestnuts with water, bring the water to the boil, and cook over medium heat for 10 minutes. Remove the chestnuts from the water, 5 or 6 at a time, and quickly remove the shells and the inner skins.

2. Put the chestnuts in a saucepan, add the Fond Blanc de Volaille, and cook for 30 minutes. Remove the chestnuts from the liquid, and break them into coarse pieces---4 to 6 pieces per chestnut.

3. In a skillet, heat the 1 tablespoon of butter, and saute the turkey liver and the turkey heart for 3 minutes. Mix in the parsley, and season with salt and pepper to taste. Put the contents of the skillet on a cutting board and chop them coarse. Put the onion in the skillet and saute for about 4 minutes, browning it lightly.

4. In a saucepan, heat the milk. Remove the saucepan from the heat, add the bread, and leave it in the milk until the milk is completely absorbed. Mash the bread with a fork. Mix the chopped liver, heart, and onion with the braed. Then gently mix in the chestnuts.

The Turkey and the Sauce

5. Preheat the oven to 325 degree.

6. Thoroughly rinse the inside of the turkey with cold water, and dry it with a paper towel. Season the inside of the turkey with salt and pepper. Pack the stuffing into the turkey. Then truss the turkey with string. Season the outside of the turkey with salt and pepper. Put the turkey in a roasting pan. Brush on the oil, then the butter.

7. Roast the turkey in the preheated oven for 2 1/2 hours, as follows: 1 hour on its side; then 1 hour on the other side; then add the onion and carrots to the roasting pan, and roast it for the last 1/2 hour on its back (breast up).

Note: Throughout the 1 1/2 hours of roasting, the turkey should be basted with its roasting juices every 15 minutes.

8. Remove the turkey from the pan, and keep it warm. Remove all fat from the roasting pan. Add the white wine, 1/2 cup of water, and simmer on top of the stove for 5 minutes. Slice the turkey, and serve it with the stuffing and with this sauce.

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