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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Juan Chavez, Hotel Alfonso III, Seville, Spain