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Main dish for 6 people.
500 g of shallots
2 bunches of parsley
150 g of butter
2 dl (which is 3/4 c + 2 tsp...I think) of white wine
3 TBSP veal back (this was written as 3 cs de fond de veau and is my rough translation and am guessing it means fat or grease from veal? )
1 TBSP dried thyme
3 bay leaves
150 g bacon
500 g of apples, peeled, cored and cut into quarters
1 kg of frozen chestnuts
1 turkey approx. 3 kg
75 g of raisins
2 TBSP of dried rosemary
1 TBSP of coriander seeds, salt, and pepper
1 dl cognac (about 1/2 cup)
1. Chop the shallots and parsley. Put 1 TBSP of the shallots in a little butter. Add the wine and about 1/4 cup water and the fond de veau. Add the parsley, thyme and bay leaves. Simmer for approx. 30 minutes.
2. For the stuffing:
Cut the bacon into thin strips and the apples into quarters. Separately cook the chestnuts and apples in a little butter for a short period and set aside. Cook the bacon and raisins until bacon is done. Add the remainder of the shallots, rosemary and the coriander. Stir to mix and then add the chestnuts and apples.
3. Heat the oven to 175 C. Rinse the turkey inside and out then pat dry. Stuff the turkey with the stuffing then truss the turkey. Coat the turkey with butter and rub it with salt. Place in a casserole dish and cook for approx 2 hours, 15 minutes. Every 30 minutes baste the turkey. When the interior of the turkey reaches 85 C it is done.
4. Before cutting the turkey, let it rest for 15 minutes. Combine the pan drippings with the cognac and boil to reduce. Add pepper. Slice the turkey and serve with the sauce on the side.
Suggestions: Replace the frozen chestnuts with fresh. Scald and peel them then cook them in milk.
Accompany the turkey with red cabbage or spätzils (small pasta) and Brussels sprouts.
500 g of shallots
2 bunches of parsley
150 g of butter
2 dl (which is 3/4 c + 2 tsp...I think) of white wine
3 TBSP veal back (this was written as 3 cs de fond de veau and is my rough translation and am guessing it means fat or grease from veal? )
1 TBSP dried thyme
3 bay leaves
150 g bacon
500 g of apples, peeled, cored and cut into quarters
1 kg of frozen chestnuts
1 turkey approx. 3 kg
75 g of raisins
2 TBSP of dried rosemary
1 TBSP of coriander seeds, salt, and pepper
1 dl cognac (about 1/2 cup)
1. Chop the shallots and parsley. Put 1 TBSP of the shallots in a little butter. Add the wine and about 1/4 cup water and the fond de veau. Add the parsley, thyme and bay leaves. Simmer for approx. 30 minutes.
2. For the stuffing:
Cut the bacon into thin strips and the apples into quarters. Separately cook the chestnuts and apples in a little butter for a short period and set aside. Cook the bacon and raisins until bacon is done. Add the remainder of the shallots, rosemary and the coriander. Stir to mix and then add the chestnuts and apples.
3. Heat the oven to 175 C. Rinse the turkey inside and out then pat dry. Stuff the turkey with the stuffing then truss the turkey. Coat the turkey with butter and rub it with salt. Place in a casserole dish and cook for approx 2 hours, 15 minutes. Every 30 minutes baste the turkey. When the interior of the turkey reaches 85 C it is done.
4. Before cutting the turkey, let it rest for 15 minutes. Combine the pan drippings with the cognac and boil to reduce. Add pepper. Slice the turkey and serve with the sauce on the side.
Suggestions: Replace the frozen chestnuts with fresh. Scald and peel them then cook them in milk.
Accompany the turkey with red cabbage or spätzils (small pasta) and Brussels sprouts.