Roast turkey with croquettes and chestnuts
For a full gourmet meal, try your hand at this roast turkey with potato and chestnut croquettes and chestnuts.
1. Preheat the oven at 180°C (th. 6). Season the inside of the turkey with salt and pepper. Stuff the turkey with 2 small yogurt jars and 3 branches of sage. Tie up the turkey with kitchen twine. Place in a baking dish with 10 cl of hot water. Bake for 2 hours 30 minutes, basting regularly. Let the turkey rest in the oven for 15 minutes after the timer has gone off.
2. Peel and rinse the potatoes, steam them. Cut the 4 bacon slices into pieces. Peel and chop the shallots.
3. In a pan, over low heat, cook the shallots with the bacon without browning them. Add the chestnuts (peeled and cooked sous-vide) to heat them.
4. Crush the potatoes with the chestnuts. Add one egg and the ingredients of the pan. Season with salt and pepper and stir.
5. Shape the potatoes into croquettes. Roll them in one beaten egg and then in crumbs. Deep fry until golden in hot oil. Drain and place on paper towel. Serve hot with the turkey.
Photo credit: Sucré Salé
