Technical Stages :

• Dress the poultry. Keep the liver aside.
• Make an incision in the chestnuts to cut both skins.
• Blanch for 2 minutes in boiling water, drain and remove the skins. They must go off easily.
• Bring 3/4 litre water to a boiling point, and pour the chestnuts in it as soon as it starts boiling.
• Cook for 30 minutes. Drain, mash.
• Peel and chop the shallots. Cook them with the butter in a small pan for a few minutes, constantly stirring until translucent.
• Remove from the heat.
• Chop the veal, pork (or sausage meat), pork belly and liver. Transfer to a salad bowl with the shallots and the pureed chestnuts. Season with salt and pepper to taste. At this point, you may add a few pieces of truffle.
• Blend well.
• Warm up the oven at 180-220 degrees.
• Stuff the turkey with this stuffing, wrap with bard and bake in the oven for 2 and a half hours.
• Baste from time to time. If it browns too much, cover with buttered baking paper or with aluminium foil.
• Serve with the juices in a saucepan on the side.