Roast Turkey Stuffed with Chestnuts

Ingredients

• 1 turkey, 10 lbs. weight
• f lb. marrow from marrow bones
• 1 saltspoonful of grated nutmeg
• 4 slices fat bacon

Method

1. 1

   Peel the chestnuts and boil till tender.

2. 2

   Remove the inner skin and chop them very finely, add the marrow and grated nutmeg, and mix well together.

3. 3

   See that the turkey is thoroughly clean inside and fill with this stuffing, fasten the skin over the neck with a small skewer, then run long skewers through the pinions and thighs, taking care to pass them through the pinions and through the thighs on the other side.

4. 4

   Turn the points of the pinions or wings on to the back of the bird, pass a string over the points of the skewers, and tie it securely over the back to keep the bird firmly and neatly trussed.

5. 5

   Fasten the vent by passing the rump or nose through a hole made in the apron or loose skin through which the stuffing has been put in.

6. 6

   Cover the breast with slices of fat bacon, place on a baking tin in a sharp oven, and cook for two hours, basting every ten minutes.

7. 7

   Just before removing from the oven, take away the bacon and dust the turkey over with flour and a little salt, which will give it a frothy appearance.

8. 8

   Remove the skewers and place the turkey on a hot dish.

9. 9

   Serve with brown gravy.

10. 10

    Cooked sausages may be placed round the bird on the dish if preferred, and served with it instead of chestnut stuffing.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 61. The excerpt below is the record exactly as published.

ROAST TURKEY STUFFED WITH CHESTNUTS. 1 turkey, 10 lbs. weight -f lb. marrow from marrow bones 1 saltspoonful of grated nutmeg 4 slices fat bacon

Cook this with the app: pantry check, scaling, and the assistant.