Turkeys have been eaten in Spain at Christmas for years, like many other countries it is mainly eaten at Christmas.   

The Spanish who have property or land in the campo (country side) will often keep and kill their own turkeys for Christmas.

Ingredients:

• A medium sized turkey
• 200g smoked bacon
• 400g peeled chestnuts
•  fresh rosemary
• 200g sausages
• 1 egg
• 1 lemon
• 1 bayleaf
• 2 peaches 
• 1 clove of garlic
• 3 small onions
• 1 glass of white wine
• 1 tbsp port
• 2 tbsp butter
• a pinch of tarragon
• 2 tbsp olive oil
• salt and pepper

1- Wash the turkey with warm water, inside and out.

2- Boil a pan of water, add a cuple of pinches of salt, with the small onions (cut into pieces) and the rest of the chestnuts around the turkey.

3- Place the butter, crushed garlic, rosemary and oil in a baking dish a put in oven at 180º the chestnuts and a bay leaf.

4- Meanwhile chop half of the chestnuts and leave the rest to one side

5- Mix the chestnuts with the sausages, chopped bacon, peaches, 1 tbsp port, tarragon, salt pepper and stuff the turkey with this mixture

6- Remove the dish from the oven and place the turkey in it, baste the turkey in the herby butter until all covered

7- Cover the turkey in foil and place in the oven for an hour, after an hour remove the turkey and pour over the juices then place back in the oven for another hour

8- Serve with traditional vedge such as: carrots, broccoli, green beans, roast potatoes, Brussels sprouts etc....