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Stuffed Turkey with Chestnuts

Erken's stuffed turkey with chestnuts: chestnuts are peeled after dipping in hot fat, cooked tender in stock, mixed with finely chopped pork to a stuffing, filled into the turkey, which is barded with pork slices, steamed, and finished in a hot oven with basting; served with browned potatoes, head lettuce, and pan juices or brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 276 (falt i det fri)

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About the dish

A festive meal from the turkey chapter of Stor kokebok. The recipe builds on the preceding turkey recipe on the same page and assumes the reader roasts the bird covered with pork and basted with the pan juices.

How to make it

  1. 1

    Preparation

    Clean the turkey and rub it inside with salt and pepper. Lay pork slices in the bottom of a large pot.

  2. 2

    The chestnuts

    Cut a slit in the shell of the chestnuts, dip them in smoking-hot fat, and take them out after half a minute. Remove the shell and skin.

  3. 3

    Cook the chestnuts

    Cook the chestnuts nearly tender in meat stock. Take them out and let them cool.

  4. 4

    The stuffing

    Mix the chestnuts with the finely chopped pork, which has been pressed through a sieve. Season with salt and pepper.

  5. 5

    Stuff the bird

    Fill the stuffing into the turkey and tie or sew it well together.

  6. 6

    Cooking

    Place the turkey on the pork slices in the pot, pour on some meat stock, and steam it until nearly tender. Then remove the pork slices, melt the butter, and pour it over the breast.

  7. 7

    Finish in the oven

    Set the pot in a hot oven (about 200 °C (390 °F)) and finish roasting the turkey, basting it often with the pan juices. It should only turn light brown.

  8. 8

    Serving

    Carve the turkey neatly and arrange it so it looks whole. Serve with browned potatoes and head lettuce, and with the pan juices or a thickened brown sauce.

Changes from the original

Quantities and units have been modernized (gr → g, del → dl). "Flesk" has been interpreted as fresh, fatty pork/bacon slices for covering and ground/finely chopped pork for the stuffing. The method from the preceding recipe (barding with pork slices, a steaming start, roasting in a hot oven with basting) has been written out in the steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 276) → 1949 (korrekturlest, s. 306)~33% av teksten endretfjernetlagt til
Farsert kalkun med kastanjer. (Dindon fard aux marrons.) 1 kalkun salt pepper 150 gr. flesk 60 gr. smør 1 1/2 l. kjøtkraft 1. kjøttkraft 1 1/4 kg. kastanjer 1 kg. flesk flesk. Kalkunen behandles som i foregaaende foregående opskrift. Skallene aapnes paa kastanjerne; åpnes på kastanjene; de dyppes i rykende varmt fett, og man tar dem op efter 1/2 minuts minutts forløp. Man fjerner skallene og koker dem omtrent møre i kjøtkraft; tages kjøttkraft; tas op og avkjøles. Kastanjerne Kastanjene blandes med det finhakkede flesk, som er gnedet gnidd gjennem haarsigt. hårsikt. Denne deig fyldes fylles i kalkunen, som bindes sammen og stekes i varm ovn eller gryte paa på samme maate måte som forklaret forklart i foregaaende foregående opskrift. Glem ikke at å dryppe ofte med skyen. Kalkunen skjæres pent op og anrettes med brunede poteter og hodesalat. grønnsaker. Serveres med skyen eller jevnet brun saus.

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Frequently asked questions

How do I get the shells off the chestnuts easily?
Slit/open the shells, dip the chestnuts in smoking-hot fat, and take them out after half a minute. Then the shells come off. The chestnuts are then cooked nearly tender in meat stock, taken out, and cooled before being mixed into the stuffing.
What is the stuffing made of?
Cooled, pre-cooked chestnuts (about 1¼ kg) mixed with 1 kg of finely chopped pork that has been rubbed through a fine sieve. The stuffing is filled into the turkey, which is tied together before roasting.
How long and how is the turkey roasted, and what is served with it?
It is roasted in a hot oven or in a pot – figure around 3 hours in total for the dish – and must be basted often with the pan juices. Carve it neatly and serve with browned potatoes and head lettuce, plus pan juices or a thickened brown sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 276. It is intended for 8 servings.

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