Turkey with Pear-Maroni Stuffing

For the turkey with pear-maroni stuffing, first preheat the oven to 180 °C and prepare the stuffing. To do this, soak the bread in the milk. Fry the bacon cubes until crispy, add to the bread. Fry the onion in the same pan and add to the bread. Add parsley, chestnuts, pears, Williams brandy and pear syrup, season.

Rinse the turkey in cold water, dry with kitchen roll. Put stuffing into turkey, cross thighs, tie with kitchen string. Place turkey on greased baking sheet, mix butter with salt and pepper, brush turkey with it.

Roast for 1 1/2 hours in the lower half of the oven. Then reduce temperature to 130 °C, stir pear syrup and water, pour over turkey. Cover turkey with aluminum foil, finish roasting in about 2 1/2 hours. Baste occasionally with the roasting liquid. Turkey is cooked when when pierced, the gravy that comes out is clear.

Turn off oven, place turkey on a platter with lid closed to keep warm, preheat plate.

Pour roasting liquid through a sieve into a roasting pan. For gravy, add stock and chestnuts to roasting liquid, bring to a boil, reduce temperature, simmer gently for about 10 minutes, then puree. Add Williams brandy, season to taste.

To serve the turkey with pear-maroni stuffing, disassemble the turkey, arrange the stuffing with the meat on the hot plates, bring sauce to the table separately.

Preparation Tip:

The turkey with pear-maroni stuffing is not for the short-tempered: it needs enough time to become tender and cooked.

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