Roasted Turkey with Chestnut Puree

French Christmas dinner

For the stock, bring the ingredients to a boil together in a large saucepan and then lightly simmer for 10 min. Now add the whole gutted turkey and lightly simmer (at about 80-90 degrees ) for 2 to 3 hours (depending on size).

Remove cooking pot from the kitchen stove, cool for one night. The next morning, place in the refrigerator until everything is properly cooled together.

Remove cooking pot from refrigerator and separate stock and meat. Remove the fat from the stock. Put the stock and meat back in the refrigerator.

Then make the chestnut puree. To do this, first remove the peel from the potatoes, rinse them and cook them. Mash the potatoes and chestnuts.

Melt the butter in a saucepan and add the mashed amount. Now add crème fraîche and perhaps a little stock to make a puree. Season with rosemary and honey. Now take the turkey out of the refrigerator – carve into breast fillet, wings and cut into narrow slices, remove bones. Then spread the chestnut puree evenly on a tray with a high edge. Put the meat on top.

Finally, cook the sauce with which the meat will be coated. Melt the butter, add the honey and stir at a low temperature. Then add the crème fraîche to taste, the funds and spices and heat gently. Spread the sauce on the meat with a brush. Add the rest

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