Roast Turkey with Sausage and Chesnut Stuffing

== Ingredients ==
* 1 	large 	Turkey for roasting (abt 8 - 10 lbs)
* 1 1/2 	cup 	roughly chopped chesnuts
* 1 1/2 lbs 	sausages (kielbasa, etc)
* 1 lbs 	Sausage meat (removed from casing)
* 4 	oz 	butter (stick)
* 2 	large 	eggs, beaten
* 4 	x 	slices of white bread, broken to pieces
* 3 	each 	shallots, peeled and chopped
* 1/4 	cup 	chopped parsley
* 1/4 	cup 	chopped fresh thyme
* 1 	large 	bay leaf
* 1/2 	cup 	cognac
* 	salt and pepper
* 2 	cup 	shelled whole chesnuts
== Directions ==
Preheat the oven to 375 F (190 C).
Cut the Turkey giblets in small pieces.
In a large bowl, mix together the following: chopped chesnuts, Sausage meat, eggs, chopped shallots, bread, chopped 
parsley and thyme, crushed bay leaf, chopped giblets, and cognac.
Season with salt and pepper, then mix very well.
Stuff the Turkey with the sausage-chesnut stuffing, then secure the ends by tying it with a string.
Using a third of the butter, rub the Turkey all over with butter. 
Season with salt and pepper.
Place the Turkey in a greased baking dish, then roast in the oven for 2 - 2 1/2 hours, until it is cooked. 
You can check by using a meat thermometer - the internal meat temperature must reach at least 160 F (71 C).
After roasting, turn off the heat and leave in the oven for about 20 minutes more before serving.
Slightly cook the chesnuts with some butter and some Turkey drippings in a small pan.
In a separate pan, fry the sausages in butter for 5 – 7 minutes.
To serve, place the roast Turkey in the center of the serving dish, then surround the Turkey with the whole chesnuts
and fried sausages.
Serve the drippings on the side.
Category:Cognac Recipes
Category:Sausage Recipes
Category:Thanksgiving Main Dishes
Category:Thyme Recipes
Category:Turkey meat Recipes