Christmas Turkey Method:
oven to 350 degrees!
1. With the
fresh chestnuts, slit the base of each shell crosswise and boil
for 5 minutes. Remove then peel and break into small pieces.
2. To make broth:
Simmer the turkey neck and giblets in 3 cups water for 45 minutes,
then strain the turkey broth.
3. Wash the
turkey in cold water then pat it dry inside and outside, and leave
it for 30 minutes while you cook your stuffing.
4. For the
stuffing, heat the butter in a skillet or frypan and fry the onions
until they begin to change color and soften. Add the ground lamb
and simmer gently for 15 minutes. Add the chestnuts, and pine
nuts and simmer for another 5 minutes. Add the broth and bring
this to a boil. Add the rice and cook quickly for 10 minutes,
then add the bread crumbs, and apples and stir well.
5. To stuff
the turkey, slit the skin at the back of the neck down to the
turkey's shoulders. Lightly fill the cavity, remembering that
the stuffing always swells and too much swelling might cause the
skin to burst. Sew the neck flap to the back of the turkey with
a pin or use a skewer. Just as lightly, fill the body cavity,
and sew or skewer this together. Tie the legs to the tail and
fix the wings snugly to the body. Do not bring the cord across
the breast or it mark the skin.
6. Rub the
turkey with cut lemon pieces, salt, pepper and melted butter and
place it in a large, shallow pan in a moderate oven (350 degrees,
then lower temperature to 325 degrees). Roast it according to
its weight when stuffed, allowing 25 to 30 minutes per pound.
7. Extra stuffing
can be roasted in a pan for 45 minutes or so and served with the
turkey. Or it can be made into rissoles by shaping it into small
balls, dipping then into beaten egg and bread crumbs, and then
frying them in butter, to be served as a garnish alongside your
perfect Christmas turkey.
Makes 15 servings.