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Stuffed Turkey with Chestnut Sauce

ingredients

serves 6-8
1 turkey weighing 3 kg (6 1/2 lbs)
1 tsp salt
1 tsp freshly ground black pepper
1 tsp paprika
2 tart apples
200 g (7 oz) 1 3/4 cups chopped hazelnuts (filberts)
4 oz (100 g) marzipan
2 pinches cinnamon
1 tbsp lemon juice
1 cup (8 fl oz) 250 ml hot chicken stock
125 ml (4 fl oz) 1/4 cup white wine
150 g (5 oz) chestnut puree/canned)
3/4 cup (6 fl oz) 180 ml single cream
2 tbsp brandy
Oil for brushing roasting pan

method

1. Preheat oven to 200°C (400°F) Gas Mark 6. Brush roasting pan with oil.

2. Wash and dry turkey, rub well inside with salt, pepper and paprika.

3. Quarter apples then peel, core and chop them. Combine apple with nuts, finely chopped marzipan, cinnamon and lemon juice.

4. Stuff turkey with this mixture. Sew up openings and truss turkey.

5. Roast turkey breast side down in oven for 1 hour, basting occasionally with chicken stock.

6. Turn turkey over and continue to roast for 1 1/2 hours longer.

7. Put turkey on meat dish and leave to stand in oven for 15 minutes after it has been switched off. Strain cooking juices and mix with white wine, chestnut puree and cream, seasoning to taste with brandy, salt, pepper and cinnamon. Pour over turkey.

8. Serve accompanied by red cabbage, roast potatoes or cooked apples.

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