THE RECIPE OF THIS MONTH: TURKEY WITH CHESTNUTS
In the height of the chestnut season we will devote the recipe of the month to an exquisite Tuscan dish: turkey with chestnuts, a really reviving dish and a perfect option to face the cold days of the wintertime.
Ingredients for 4 people:
• A boned turkey of approximately 1,5kg
• 400 grams of chestnuts
• 200 grams of sausages
• Virgin Olive Oil
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 glass and a half of white wine
• Salt and pepper
Heat a casserole of abundant water until it reaches its boiling point. Wash the chestnuts and make a small cut in the skin on the convex side. When water boils, add the chestnuts (one at a time) for 10 minutes approximately. Next, peel them taking the thin inner fruit skin out as it is too bitter.
In the meanwhile, season the turkey on the inside and the outside, peel the sausages and mix them with 2/3 of the chestnuts adding a pinch of salt and pepper. Use this mass to fill the turkey and sew it with stitches to prevent the filling from leaving out. Heat the oven in advance at 200 degrees.
Pour oil on the dish and put the turkey in the oven, pouring a bit of oil on it. Add the rosemary and thyme and start cooking and leave it in the oven at 200 degrees for 1 hour. Add the wine and leave it in the oven for another hour lowering the temperature slightly.
Once an hour has passed, take the turkey out of the oven, collect the sauce from the dish removing the rosemary and thyme, add the chestnuts that have remained and cook at low temperature for 10 minutes.
Cut and prepare the turkey to serve and add the sauce on it.
This dish accompanied with any of the good red wines of the region is a true gift for your senses.
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