ROASTED TURKEY WITH CHESTNUTS

A traditional French recipe for Christmas, it has become a traditional French Jewish recipe as well, either served for Hanukkah, or for Sukkot.  


The turkey for this traditional French recipe is marinated for twenty-four hours before
cooking.  

1 whole turkey
1/4 bottle dry white wine (ex. Pinot) or sparkling
wine (not sweet)
3/4 cup non-dairy (pareve) sour cream (example, Tofutti brand
‘Better than Sour Cream)
 3 tblsp Dijon mustard
 1 peeled apple, cut in quarters
 64 oz canned chestnuts (available in the baking
section at Wegman’s)
 
 
One day before the dinner, place the turkey in a roasting pan and pour the wine over it. Let it
marinate; every two to four hours, turn the turkey over in wine. 
  
On the day of the dinner, stuff the turkey with the chopped apple. In a small bowl, blend the
pareve sour cream and the mustard. Rub the turkey on all sides with the mustard
mixture. Roast the turkey uncovered at 425 degrees until it is brown, around 20
minutes. Cover it with aluminum foil and return it to the oven at 360 degrees
and cook 1 1/2 to 2 hours. Baste from time to time. Pierce the turkey with a
fork when it is nearly done. If the juice runs clear, the turkey is
ready.
 
Five minutes before dinner, open the cans of chestnuts, rinse
  under hot water, and add it to the roasting pan. Stir in the juices of the
  turkey. Serve immediately. Serve with Mashed Celery and Potato  or
  other favorite side dishes.


 

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