Stuffed Turkey With Chestnut

Stuffed turkey with chestnuts is a holiday tradition in my family.

1 turkey (12 to 15 pounds)
Salt and pepper
Juice of 1 lemon
½ teaspoon dried oregano

Stuffing:

1 pound chestnuts
½ cup olive oil, divided
1 cup finely chopped onion
3 cloves garlic, crushed
1½ pounds ground beef
2 tablespoons chopped flat parsley
¼ cup brandy or wine
¾ cup uncooked long-grain white rice
½ cup pine nuts
¼ cup golden raisins
1 cinnamon stick
½ teaspoon ground cloves
Salt and pepper
1½ cups chicken broth

Directions:

Preheat the oven to 350 degrees. Make a slit on flat side of each chestnut, then place in a large pot with enough water to cover and boil until tender. Remove from heat, and peel off the skin and fibers, being careful not to break the nut. In a large pan, heat ¼ cup of the oil; sauté onion and garlic for 3 to 5 minutes. Add ground beef and parsley, stirring until lightly browned. Add brandy and rice and continue stirring, then add pine nuts, raisins, cinnamon, cloves, salt and pepper, and chicken broth. Simmer uncovered for 7 to 8 minutes, add chestnuts, and continue to simmer until liquid is absorbed. Remove from heat and cool slightly. Remove cinnamon stick. Wash and trim excess fat from inside the turkey cavity and drain. Sprinkle with salt and pepper. Drizzle lemon juice and sprinkle oregano on the outside of the turkey. Fill the turkey cavity with stuffing and sew closed. Add remaining stuffing to neck cavity and close. Place turkey in a baking pan and drizzle with remaining ¼ cup of olive oil. Pour 1 cup of water into pan and bake for 3 ½ to 4 hours, or until turkey is tender and cooked through, basting with juices every 20 minutes. Remove pan from oven, allow turkey to cool slightly, and remove stuffing from cavity.

Serve turkey on a large platter with stuffing around it.

Serves 8 to 10.