Roast Stuffed Chicken

Ingredients

• chicken
• sausages
• chicken giblets (liver, comb and wattles)
• roasted chestnuts (marroni)
• small ball truffles
• nutmeg
• egg
• butter
• broth
• bread crumb
• salt and pepper

Instructions

1. Half-cook the sausages and giblets in butter with a little broth, salt and pepper (allowing for the salty sausages); lift them out dry.
2. In the pan juices, make about two spoonfuls of firm bread mush (pappa) with bread crumb and a little broth.
3. Skin the sausages; chop the giblets and softened dried mushrooms; pound them fine in a mortar with the roasted chestnuts, egg and mush. Leave the truffle slices raw and unpounded.
4. Fill the chicken with the mixture. Note: the stuffing slices better cold than hot. Double the dose for a turkey.