Stuffed turkey with chicory salad

Ingredients

Directions

1. 1

   Wash the chestnuts and boil them in boiling salted water for about 30 minutes. Pour the chestnuts onto a sieve, rinse with cold water, peel and season with salt, pepper and 2 tablespoons of herbs of Provence. Wash the turkey thoroughly, dab dry, rub inside and outside with salt, pepper and the remaining herbs. Fill the turkey with the chestnuts, close the opening with wooden sticks and tie up with kitchen string. Put 125 ml of water on a fat pan, place the turkey on top, brush with oil and roast in the preheated oven (electric cooker: 175 °C / gas: level 2) for about 3 1/2 hours. Brush the turkey several times with the gravy in between.

2. 2

   Drain the pears on a sieve. Clean and wash the salad and cut out the bitter stalk. Cut chicory into fine strips. Peel 3 oranges so that the white skin is completely removed. Remove the fillets from the parting skins. Wash and drain the raisins. Squeeze the rest of the orange. Mix mayonnaise, quark and orange juice, season to taste with salt, pepper and sugar. Mix salad, oranges and raisins and pour the mayonnaise over it. Fill the cranberries into the pear halves. Take the turkey out of the oven. Remove the filling and serve with the turkey and the filled pear halves on a platter.

3. 3

   Squeeze the rest of the orange. Mix mayonnaise, quark and orange juice, season to taste with salt, pepper and sugar. Mix salad, oranges and raisins and pour the mayonnaise over it. Fill the cranberries into the pear halves. Take the turkey out of the oven. Remove the filling and serve with the turkey and the filled pear halves on a platter. Serve with fresh herbs as desired. Serve the salad separately