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- Cuisine: Swiss
- Serves 6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.
More Manuela Darling-Gansser recipes
Ingredients
Stuffing
14–16 whole chestnuts
25 g (1 oz) unsalted butter
150 g (5 oz) chicken or duck livers, roughly chopped
1 Spanish onion, finely sliced
2 carrots, diced
2 stalks celery, diced
7 slices white bread, crusts removed (dice 6 slices into small cubes)
10 fresh sage leaves
2 sprigs fresh rosemary, leaves only
sea salt and freshly
ground black pepper
Turkey
1 organic turkey weighing about 3 kg (6 lb 10 oz), or larger if you want leftovers for the next day
virgin olive oil
sea salt
250 ml (8½ fl oz) sunflower oil
1 bottle vin santo (or oloroso sherry)
Preparation
For the stuffing, make an incision in the flat side of the chestnuts and roast them in a hot oven for about 15 minutes. Let them cool, then peel and cut them in half. They should still be a little raw in the middle.
Heat the butter in a frying pan and sauté the livers, onion, carrots and celery until the livers are cooked but still a little pink inside. Put into a mixing bowl with the chestnuts, diced bread, herbs, salt and pepper. Preheat the oven to 220°C (430°F).
Wash the turkey inside and out under running water, then dry it well (including the inside) with paper towels. Rub the bird with olive oil and sprinkle a little salt into the main cavity (the turkey has 2 cavities – the main cavity between the legs and a smaller neck cavity).
Put some stuffing into the neck cavity without packing it too tightly, as the stuffing will swell a little as it absorbs the juices of the bird. With a large needle and some strong thread or string, sew the neck skin to the body of the bird to close the breast cavity. Fill the main cavity with the rest of the stuffing. Put the extra slice of bread at the entrance of this cavity to keep this stuffing in place. Tie the bird’s legs together with string. Put the turkey on a large, deep oven tray.
Bring the sunflower oil to a rapid boil in a small saucepan, then carefully pour it all over the bird to sear and seal the skin. This will keep the bird moist.
Put the turkey in the oven. After 10 minutes turn the heat down to 180°C (350°F). Cook for 35 minutes per kilogram of turkey, basting from time to time with plenty of vin santo or sherry. If the turkey seems to darken too quickly, cover the breasts with foil to prevent the turkey from burning.
Before carving, let the bird rest for 15 minutes in a warm place covered with foil.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
If you enjoyed this Turkey with chestnut stuffing recipe then browse more Swiss recipes, meat recipes, christmas recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Swiss Restaurants
Displaying 7 of 7 Swiss Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Keller's Swiss and Indian Restaurant | Alice Springs | |
| 2. | Swiss Cottage | Katoomba | |
| 3. | Bei Amici Restaurant | Darling Point | |
| 4. | Eiger Swiss Restaurant | Petersham | |
| 5. | Pulver's Wallis Fogarty Steakhouse | Alice Springs | |
| 6. | Nick's Swiss Italian Restaurant | Yungaburra | |
| 7. | Casalinga | Croydon |
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