Ingredients :
1 turkey of approx 3.5 kg
500g chestnuts, peeled and boiled
10g dried mushrooms
1 bouquet garni (sage, rosemary, bay leaves)
1 stick celery
1 carrot
1 onion
Skin of 1 orange, cut into strips
Butter
Dry Marsala
Dry white wine
Chicken stock
Olive oil
Salt & pepper
Recipe :
Season turkey, then brown at a medium heat.
Add herbs and orange zest.
Place in an oven dish and sprinkle with olive oil.
Brown at 400°F (205°C).
Turn oven down to 350°F (180°C), baste with half a glass of wine and leave to cook, adding stock occasionally, to prevent from drying out.
After about 2 hours, chop and add vegetables (celery, carrots and onion), cover with kitchen foil and remove from oven.
To make the sauce :
Brown the chestnuts and mushrooms in a knob of butter.
Add a little of the turkey's cooking juices (sieved), a dash of marsala, salt and pepper and leave to simmer over a low heat.
Serve turkey with sauce, Tricolore Purée and boiled potatoes.
Advice :
Recommended Wines : Lago di Caldaro, Colli di Scandiano e di Canossa Gasparossa, Penisola Sorrentina Rosso.
My comments :
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Recipe : Roast turkey in chestnut sauce
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