A recipe from Father Christmas

Joined Mar 9, 2007
Our local paper ran an article about Father Christmas and included his recipe for his Christmas dinner. Thought it was cute and hope you do as well.

Forgive the metric measurements. I don't always get them correct when I convert them!

Dinde aux Marrons et aux Pommes - Une recette du père Noël.
Plat pricipal pour 6 personnes.
Turkey with chestnuts and apples. A recipe of Father Christmas.
Main dish for 6 people.

500 g of shallots
2 bunches of parsley
150 g of butter
2 dl (which is 3/4 c + 2 tsp...I think) of white wine
3 TBSP veal back (this was written as 3 cs de fond de veau and is my rough translation and am guessing it means fat or grease from veal? )
1 TBSP dried thyme
3 bay leaves
150 g bacon
500 g of apples, peeled, cored and cut into quarters
1 kg of frozen chestnuts
1 turkey approx. 3 kg
75 g of raisins
2 TBSP of dried rosemary
1 TBSP of coriander seeds, salt, and pepper
1 dl cognac (about 1/2 cup)

1. Chop the shallots and parsley. Put 1 TBSP of the shallots in a little butter. Add the wine and about 1/4 cup water and the fond de veau. Add the parsley, thyme and bay leaves. Simmer for approx. 30 minutes.

2. For the stuffing:
Cut the bacon into thin strips and the apples into quarters. Separately cook the chestnuts and apples in a little butter for a short period and set aside. Cook the bacon and raisins until bacon is done. Add the remainder of the shallots, rosemary and the coriander. Stir to mix and then add the chestnuts and apples.

3. Heat the oven to 175 C. Rinse the turkey inside and out then pat dry. Stuff the turkey with the stuffing then truss the turkey. Coat the turkey with butter and rub it with salt. Place in a casserole dish and cook for approx 2 hours, 15 minutes. Every 30 minutes baste the turkey. When the interior of the turkey reaches 85 C it is done.

4. Before cutting the turkey, let it rest for 15 minutes. Combine the pan drippings with the cognac and boil to reduce. Add pepper. Slice the turkey and serve with the sauce on the side.

Suggestions: Replace the frozen chestnuts with fresh. Scald and peel them then cook them in milk.
Accompany the turkey with red cabbage or spätzils (small pasta) and Brussels sprouts.

Joyeux Noël et bonne année de Suisse !
Joined Aug 25, 2009
Ameican Suisse,

Merci Beaucoup pour la recette. Il me fait plairsir d'offrir mes meilleurs voeux de sante et bonheur !

Joined Feb 13, 2008
Looks like a good recipe. Thanks for posting it.

For what it's worth, "fond de veau," is brown veal stock. (This is actually somewhat embarassing, because I recently took the position that French didn't differentiate between stock and broth (buillon). :cry:

Fond de veau ain't all that easy for mere mortals over here. American cooks can probably use ordinary beef stock or whatever it is they usually substitute for that. Should it happen to be supermarket "beef broth" from a can or box, it's worth repeating the rubric so they (American cooks not living in Europe) will bear salt in mind, and taste for it frequently. Factory made broth can have a fair bit, making it easy to oversalt if one isn't paying attention; and, just as bad, one can overcompensate and leave the dish woefully undersalted.

Joined Feb 24, 2009
of course you can always forget the turkey , veal stock, and chestnust and just double the cognac and have a MERRY CHRISTMAS!!! LOL

Thanks for the recipe.

Merry Christmas from me to everyone .

Pam Grant
Joined Mar 9, 2007
Thanks BDL! I just couldn't figure out what fond de veau meant. Got the de veau part right but fond threw me for a loop. All my dictionary gave me was melts, back, and bottom, non of which made any sense to me.

Don't feel embarassed. I live in the French speaking section of Switzerland so your position on the French may still hold true! :lol:
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