I'm very curious if anyone here is kind to help me with some traditional Christmas treat recipe...what the Swiss people are cooking during the festive season???
Thank you very much!!
Claire, here's a recipe that you might want to try:
Turkey Stuffed with Chestnuts One 3 to 4 kg turkey the liver from the turkey 150 g cooked veal 150 cooked pork (or sausage meat) 100 g salt pork belly 1 large bard* to circle the turkey 150 g butter 1 kg chestnuts 2 shallots 1 truffle (optional) salt pepper * Bard: To tie fat, such as bacon or fatback, around lean meats or fowl to prevent their drying out during roasting. Dress the poultry. Keep the liver aside. Make an incision in the chestnuts to cut both skins. Blanch for 2 minutes in boiling water, drain and remove the skins. They must go off easily. Bring 3/4 litre water to a boiling point, and pour the chestnuts in it as soon as it starts boiling. Cook for 30 minutes. Drain, mash. Peel and chop the shallots. Cook them with the butter in a small pan for a few minutes, constantly stirring until translucent. Remove from the heat. Chop the veal, pork (or sausage meat), pork belly and liver. Transfer to a salad bowl with the shallots and the pureed chestnuts. Season with salt and pepper to taste. At this point, you may add a few pieces of truffle. Blend well. Warm up the oven at 180-220°C. Stuff the turkey with this stuffing, wrap with bard and bake in the oven for 2 and a half hours. Baste from time to time. If it browns too much, cover with buttered baking paper or with aluminium foil. Serve with the juices in a saucepan on the side.