Chicken and turkey
This holiday main dish is made by filling a turkey with chestnut, raisin, and cinnamon-seasoned stuffing and roasting it. Leftover turkey can also be served cold as a late-night snack the next day.
Melt the butter in a pot and sauté the onion until translucent. Add the rinsed rice and cook for 2 more minutes. Add the chestnuts, raisins, cinnamon, half the salt, and water. Cook for 12 minutes, until the liquid is absorbed.
Rub the inside of the whole turkey with the remaining salt and black pepper. Spoon the cooled stuffing into the turkey and close the cavity with toothpicks.
Place the turkey in a roasting pan and roast in an oven preheated to 180°C / 355°F for 1 hour and 10 minutes, until the skin is golden and the meat is fully cooked, basting occasionally with its juices.
Let the turkey rest for 15 minutes after removing it from the oven. Remove the stuffing and serve it with portions of turkey.
Do not pack the stuffing tightly into the turkey; the rice will expand as it cooks. Allergen: Contains dairy (butter).
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