Turkey stuffed with morels and chestnuts
Turkey is not only for end-of-year celebrations. Here is a flavourful recipe to cook a stuffed turkey with morels and chestnuts. Feast yourself!
1. Preheat the oven to th. 5/6 - 170°C. Peel and slice the onions. Peel the apple, cut into four, remove the heart and seeds and then cut each quarter into small dice. Wash the mushrooms, cut in half.
2. Heat 3 tablespoons of oil in a pan and saute the mushrooms and onions. Then add the diced apples and chestnuts. Salt and pepper. Stir and cook for 5 minutes over low heat.
3. Stuff the turkey in the mixture. Close the opening by sewing with kitchen string. Put the chicken in a baking dish, salt and pepper. Pour the remaining oil and bake for 2 hours, basting regularly.
4. 30 minutes before the end of cooking the turkey, saute the chestnuts: rinse the mushrooms, finely chop the hazelnuts. Heat oil in large nonstick skillet. Fry the bacon and add the chestnuts and hazelnuts. Continue cooking for 5 minutes, stirring. Add in the morels, salt, pepper and cook for another 20 minutes on low heat.
5. When removing from the oven, place the turkey in a dish with the sauteed chestnuts. Serve immediately, decorated with sprigs of chervil.
Photo credit: Sucré Salé
