Dindonneau farci aux Marrons (Young Turkey Stuffed with Chestnuts)

Ingredients

• 1 dindonneau of about 3 kilos
• 800 grammes fine sausage meat
• 1 kilo chestnuts
• frying fat
• white Consommé

Instructions

1. For a turkey poult of about 3 kilos, take 800 grammes of fine, well-seasoned sausage meat.
2. Score the skin of a kilo of chestnuts, dip them a few seconds in smoking-hot frying fat and peel them briskly.
3. Cook the chestnuts two-thirds through in white Consommé, cool them, then drain them.
4. Mix the chestnuts with the sausage meat.
5. Remove the wishbone and breastbone of the turkey poult and stuff it with the sausage meat and chestnuts.
6. Truss it and roast it on the spit or in the oven at a heat not too fierce, basting often.
7. Dish it at the moment and serve the gravy of the bird, kept a little fatty, separately.