Stuffed turkey

Preparation:

Preparation: Soak the chestnuts for 12 hours and cook them with the celery in broth. Pass 1/3 through a sieve. Mix crumbled sausage, whole and pureed chestnuts, salt, brandy, pepper. Stuff the turkey, tie it, add salt and pepper, wrap it in slices of lard. Wrap it in white greased baking paper. Put it in the oven on a grill and place a pan with broth underneath. Bake at 200 degrees for 2 hours. With the cooking juices and the juice of 1 lemon, serve.