Stuffed Turkey with Chestnuts

Name: Stuffed Turkey with Chestnuts
Ingredients: 1 turkey; 1 liter of port wine; butter or margarine; Filling:; 1 kilogram of cooked and mashed chestnuts; 1/2 cup of butter or margarine; 1 apple, cored and sliced; 12 pitted green olives; Turkey breast refried in butter and chopped; 1 tablespoon of black plums, chopped; 1 tablespoon of raisins without pits; 2 hard-boiled eggs, chopped; 2 tablespoons of shredded ham; salt

1
1 turkey
2
1 liter of port wine
3
butter or margarine
4
Filling:
5
1 kilogram of cooked and mashed chestnuts
6
1/2 cup of butter or margarine
7
1 apple, cored and sliced
8
12 pitted green olives
9
Turkey breast refried in butter and chopped
10
1 tablespoon of black plums, chopped
11
1 tablespoon of raisins without pits
12
2 hard-boiled eggs, chopped
13
2 tablespoons of shredded ham
14
salt

Ingredients

1
1 turkey
2
1 liter of port wine
3
butter or margarine
4
Filling:
5
1 kilogram of cooked and mashed chestnuts
6
1/2 cup of butter or margarine
7
1 apple, cored and sliced
8
12 pitted green olives
9
Turkey breast refried in butter and chopped
10
1 tablespoon of black plums, chopped
11
1 tablespoon of raisins without pits
12
2 hard-boiled eggs, chopped
13
2 tablespoons of shredded ham
14
salt

Directions

1
After cleaning the turkey, rub it inside and out with port wine
2
Then, let it dry overnight and fill it with the stuffing in the following manner: put the ingredients for the filling into a pan and heat it over low heat
3
When the butter melts and combines everything, mix well and remove from heat
4
After stuffing the turkey, seal the opening with an apple slice
5
Rub the turkey generously with plenty of butter (at least 250g) and bake in a hot oven, turning occasionally and basting with the sauce that forms in the baking dish
6
If the turkey browns too quickly before it's fully cooked, cover it with aluminum foil to finish cooking without becoming too dark.