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Method :
To make the
stuffing, soak the livers in the brandy over night, then chop finely
with the onion and ham. Peel the chestnuts by making an incision in the
top of each nut and boiling in water for 5 minutes. When peeled, cook in
1.75 pints stock for 30 minutes, then drain and chop coarsely. Mix with
the chopped livers, onion, ham and rice. Season well.
Season the
inside of the turkey and stuff it. Fasten the vent securely. In a large
pan, brown the turkey on all sides in 3 tbsp oil, then wrap it in the
sheet of pork fat and tie carefully. Place in a roasting tin in a hot
oven (20C, 425F, Gas 7) and spoon over the rest of the oil. Baste
frequently during cooking: allow 20 minutes per 500g (1lb).
To serve,
untie and remove the sheet of pork fat. Put the turkey on a heated plate
and keep warm. Pour off most of the fat from the tin and deglacer with
the remaining stock. Check the seasoning and serve this sauce in a gravy
boat.
Serves 6
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