- 1 (8 to 9-pound) turkey
- 2 .2 pounds diced turkey breast
- 3 1/2 ounces pine nuts
- 3 1/2 ounces dates, finely chopped
- 3 1/2 ounces walnuts
- 3 1/3 ounces diced cured ham
- 7 ounces chestnuts in syrup
- 1/2 cup brandy
- 1/2 cup sweet wine
- 2 eggs
- Salt and pepper
Preheat oven to 325 degrees F.
Remove the bones from the turkey opening from the back and set aside while you prepare the stuffing.
Ina bowl, combine the diced turkey, pine nuts, dates, walnuts, cured ham, chestnuts, brandy, sweet wine and eggs. Season with salt and pepper. Mix well and stuff the turkey with the mixture. Sew the opening shut with a trussing needle and kitchen string. You can also skewer the opening shut.
Place the turkey on a rack in a roasting pan. Roast for 3 hours or until the internal temperature in the center of the stuffing and in the thickest part of the thigh reaches 180 degrees F. While roasting, baste frequently
Cut into slices, spoon the stuffing, and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Juan Chavez, Hotel Alfonso III, Seville, Spain