For this recipe, you will need : (8 people)

  • 1 turkey
  • 300 g of chesnuts
  • 300 g sausage meat
  • 125 g of unsalted butter
  • 225 g white bread
  • 1 chicken stock cube
  • 15 cl of Échiré milk of Excellence
  • 2 tablespoons of oil
  • 2 thyme
  • 5 cl of cognac
  • Salt
  • Pepper

Preparation :

Preparation of the stuffing.

  1. Dip thr breadcrumbs in the milk and place it in a container.
  2. Chop the shallots.
  3. In a saucepan, melt the shallots in the butter then add the sausage meat.
  4. Stir in the squeezed breadcrumbs, chesnut, thyme, parsley, brandu, salt and pepper.
  5. Stuff the turkey with the preparation and sew up the opening.
  6. Oil the turkey and place it in a dish.
  7. Salt and pepper, add the bay leaf and knobs of butter. Drop on the broth and add water.
  8. Put the turjey in the cold oven then put on 180° C for 2 hours. Sprinkle with the cooking juices regularly.

A festive dish !