📝 About This Recipe
A crown jewel of French festive gastronomy, Dinde aux Marrons is the traditional centerpiece of the 'Réveillon' dinner. This recipe features a succulent, butter-basted turkey stuffed with a decadent mixture of sausage meat, herbs, and earthy chestnuts, slow-roasted to golden perfection. The marriage of sweet, nutty chestnuts with savory poultry creates a nostalgic, soul-warming flavor profile that defines the holiday season in France.
🥗 Ingredients
The Bird
- 5-6 kg Whole Turkey (free-range, giblets removed and reserved for gravy)
- 100 g Unsalted Butter (softened to room temperature)
- to taste Salt and Black Pepper (freshly cracked)
The Chestnut Stuffing (Farce aux Marrons)
- 500 g Cooked Chestnuts (peeled, vacuum-packed or jarred works best)
- 400 g Sausage Meat (Chair à saucisse) (high quality pork sausage)
- 3 pieces Shallots (finely minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 3 tablespoons Cognac or Brandy (for a touch of French luxury)
- 1 large Egg (beaten, to bind the stuffing)
- 50 g Breadcrumbs (freshly made)
Roasting Aromatics and Gravy
- 2 pieces Carrots (roughly chopped)
- 1 piece Yellow Onion (quartered)
- 500 ml Chicken or Turkey Stock (low sodium)
- 150 ml Dry White Wine (such as Chardonnay or Sauvignon Blanc)
- 3-4 sprigs Thyme and Bay Leaf (tied together (bouquet garni))
👨🍳 Instructions
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1
Remove the turkey from the refrigerator at least 1 hour before cooking to bring it to room temperature, ensuring even roasting.
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2
Preheat your oven to 180°C (350°F). Pat the turkey skin completely dry with paper towels; this is the secret to achieving a crispy, golden skin.
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3
Prepare the stuffing: In a large bowl, combine the sausage meat, minced shallots, parsley, Cognac, egg, and breadcrumbs. Roughly chop half of the chestnuts and fold them into the mixture, keeping the other half whole for later.
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4
Season the internal cavity of the turkey with salt and pepper. Loosely pack the chestnut stuffing into the cavity—do not overstuff as the meat needs room to expand.
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5
Tie the turkey legs together with kitchen twine and tuck the wing tips under the body to ensure a compact shape for even cooking.
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6
Generously rub the entire exterior of the turkey with the softened butter. Season liberally with salt and pepper.
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7
Place the chopped carrots, onion, and bouquet garni in the bottom of a large roasting pan. Set the turkey on top, breast-side up.
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8
Pour the white wine and half of the stock into the bottom of the pan. Roast in the oven, calculating roughly 35-40 minutes per kilogram.
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9
Every 30 minutes, baste the turkey with the pan juices. If the skin browns too quickly, tent the breast loosely with aluminum foil.
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10
About 45 minutes before the end of the cooking time, scatter the remaining whole chestnuts into the roasting pan juices to caramelize.
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11
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reaches 74°C (165°F).
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12
Transfer the turkey to a carving board and let it rest for at least 30-45 minutes. Cover loosely with foil to keep warm while you finish the gravy.
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13
To make the sauce: Strain the pan juices into a saucepan, discarding the aromatics but keeping the roasted chestnuts. Skim off excess fat, add the remaining stock, and simmer until reduced and thickened to your liking.
💡 Chef's Tips
Always use a meat thermometer; it is the only way to guarantee a moist turkey without overcooking. If using fresh chestnuts, you must score an 'X' on the flat side and roast them at 200°C for 20 minutes before peeling. For an extra-rich stuffing, sauté the shallots in a little butter and let them cool before mixing with the raw sausage. Resting the bird is non-negotiable; it allows the juices to redistribute, ensuring the meat doesn't dry out when sliced. If the gravy is too thin, whisk in a small knob of 'beurre manié' (equal parts butter and flour mashed together).
🍽️ Serving Suggestions
Serve with a side of buttery potato purée or a classic Gratin Dauphinois. A side of braised red cabbage with apples provides a beautiful acidic contrast to the rich meat. Pair with a medium-bodied red wine from Burgundy (Pinot Noir) or a festive Champagne. For a truly French touch, serve with a spoonful of lingonberry or cranberry confit on the side. Arrange the roasted chestnuts from the pan around the bird on a large silver platter for a stunning presentation.