Turkey Stuffed With Chestnuts

Preparation:

Preparation: Boil the peeled chestnuts. When they are cooked, remove the skin and mash them. Add the mixture to the chopped sausage and chopped green olives. Salt and pepper. Mix everything well and stuff the turkey with this mixture. Sew the opening. Cover the breast with the bacon slices and secure them with several turns of white kitchen string. Salt and pepper. Brush a pan with oil, add the turkey and place in a preheated oven at 180 degrees for an hour and a half. Check the cooking and moisten it from time to time with its sauce. After this time, remove the bacon slices and keep the turkey in the oven for another half hour so that the meat browns well. Arrange the turkey on a serving plate and surround it with large leaves of head lettuce. Accompanying wines: Nebbiolo D'Alba DOC, Grave Del Friuli Cabernet DOC, Rosso Conero "Riserva" DOC.