Ingredients
2 onions, peeled and chopped
2 tablespoons unsalted butter
6 oz. of bacon slices, cut in thin strips
8 oz. sausage meat
1 breakfast sausage, casing removed
1 apple, peeled, cored and roughly chopped
Equal pinch of: cinnamon, dry mustard, pepper, gloves)
24 Steamed chestnuts
1 turkey, cleaned and patted dry
Thick bacon slices
Olive oil
Salt and pepper
Preparation
Preheat the oven at 375º. In a large skillet heat the butter and add the onions and the bacon strips. Add the sausage meat and the sausage. Continue cooking and separating the pork meats with a spatula.
Add the apple to the meat. Season with salt and pepper. Add the spices and mix well.
Remove from the heat and add the steamed chestnuts. Work the stuffing lightly to well incorporate the meat and chestnuts, but not mashed them.
Stuffed the turkey’s neck with the above stuffing. Close the opening. Place in a large cooking pan over a roast rack. Slightly oil the turkey with olive oil, salt and pepper.
Cover the turkey’s breast with the thick bacon slices. Cover slight with aluminum foil. Cook approximately 20 minutes per pound.
Poke with a fork once in a while to let the juices run form the breast and tight area.
Baste with white wine and any juices from the bottom of the pan.
When done remove from the heat and let rest for 10 minutes or so.
Serve alongside apple slices sautéed with butter and warm steamed chestnuts.
