Stuffed turkey with chestnuts

Total time: 4hr 45m
Preparation Time: 45m

For 8 people

Nutritional Information

Contains 761 Kcal, 73g Protein, 30g Carbohydrates, 35g Fat


  • Stuffing
  • 1 Vaud sausage (approx. 400 g)
  • 3 shallot, finely chopped
  • 1 dl vermouth (e.g. Noilly Prat)
  • 100 g dried apricots (sweet), finely chopped
  • 50 g walnuts, coarsely chopped
  • 0.5 tsp salt and pepper to taste
  • 3 sprigs thyme, leaves torn off
  • Turkey
  • 1 turkey (approx. 4.5 kg), ready to cook, ordered in advance from the butcher
  • 1 tbsp salt
  • 30 g knobs of butter
  • a little pepper
  • To roast
  • 500 g frozen peeled chestnuts, slightly defrosted
  • 3 pears, sliced
  • Noilly Prat sauce
  • 0.5 tbsp butter
  • 1 shallot, finely chopped
  • 1 dl vermouth (e.g. Noilly Prat)
  • 2 dl single cream for sauces
  • 2 sprigs thyme
  • 0.25 tsp salt
  • a little pepper

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  • Stuffing

    Squeeze the meat out of the skin, mix with the shallots and all the other ingredients up to and including the pepper.
  • Turkey

    Rinse the turkey in cold water, dab dry with kitchen roll. Season inside and out, stuff. Secure the opening with toothpicks. Cross the legs, tie with kitchen twine. Place on a baking tray (breast side up), top with the knobs of butter.
  • To roast

    1 hr. in the lower half of an oven preheated to 200°C. Reduce the heat to 140°C, continue to roast for approx. 3 hrs., add the chestnuts and pears to the tray and cook with the turkey for the final 30 mins. Baste the turkey with the cooking juices from time to time. The turkey is cooked when the juices run clear when pricked.
  • Noilly Prat sauce

    Heat the butter in a pan. Sauté the shallot. Pour in the vermouth and cream, add the thyme, bring to the boil, simmer over a medium heat for approx. 5 mins., season. Remove the toothpicks and twine from the turkey, carve the turkey. Plate up the meat and stuffing, serve with the sauce, chestnuts and pears.

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