Stuffed Turkey with Chestnuts (Turkey Roulade with Chestnuts)

Remove the giblets from the turkey and cut them into pieces

Season with salt, pepper, and rosemary

Cut the pork tenderloin into cubes

Season with salt and black pepper

Heat 2 tablespoons of bacon fat in a skillet

When hot, fry the turkey breast until golden brown on the outside but still pink inside, then remove and let cool

Chop the turkey

In the same skillet, add another tablespoon of bacon fat and cook the green onions for a few minutes

Add the pork cubes and leftover turkey pieces

Fry until almost cooked through

Just before removing from heat, ignite the cognac and spoon it over the meat

Immediately cover and let cool

Add to the stuffing mixture

Make a cut in the chestnuts on the rounded side

Place in a baking dish with some water and bake in a preheated oven (200°F) for 8 minutes

Remove from oven while still warm, then shell

In a pot, combine the shelled chestnuts with celery, enough chicken broth to cover, and simmer

Remove from heat when the chestnuts are still firm

Drain and add to the stuffing mixture, mixing carefully not to break the chestnuts

Season the turkey inside and out with salt and black pepper, stuff and tie the legs

Cover the breast with bacon slices

Brush with remaining bacon fat

Roast in a moderate oven preheated (180°F), estimating 40 minutes per kilogram

If too brown, cover with aluminum foil at the end (or cover during the first hour of roasting and then remove for browning)

To check if the turkey is cooked, insert an thermometer into the thigh; if the liquid that comes out is clear, it's done

Serve 20 portions.