Chestnut Stuffed Turkey, the Recipe

In a bowl, crumble the sausage and add the finely chopped shallot and parsley. Also add the nutmeg, the bread crumbs previously soaked in water and squeezed, salt and pepper. Mix all the ingredients well then add the boiled chestnuts passed through the vegetable mill. At this point also add the egg, the brandy and the grated Parmigiano Reggiano. Combine all the ingredients well until you get a mixture very similar to that of meatballs. Stuff the turkey with the chestnut mixture being careful not to fill it too much because during cooking the stuffing will tend to swell and could risk coming out. 

With the kitchen string, tie the turkey's legs so that the stuffing does not come out during cooking. Massage the surface of the turkey with some curls of butter, then cover it with a sheet of aluminum foil after having sprinkled it with a drizzle of oil and half a glass of white wine. Bake the turkey in the preheated oven at 200°C for about 2 hours.