rackers, butter and heaped tablespoon chestnut puree in a food processor
nd European groceries.
Chestnut puree and chestnut cream are usually imported
ix all ingredients for the cooking broth and bring to a
add some of the reserved cooking liquid.
The puree should
br>Use 1/2 cup chestnut water or plain water to
r save them for another recipe.
Place the yolks in
Chop the chestnut mushrooms, melt the butter and
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
ith paper liners.
Mix chestnut flour, 1/2 cup plus
horoughly combined. Sprinkle in the chestnut flour 1/4 cup at
hicken over halfway through the cooking time.
Remove the chicken
rappers!
Step 3: The cooking!
Okay we're ready
th parchment paper.
Put chestnut spread in small bowl.
ugar and vanilla from the recipe.
Force chestnut puree through a potato ricer
he butter and add in chestnut spread.
Mix the remaining
ver high heat, heat the cooking oil in a large wok
Make two 1/2-inch slits with a sharp knife in the shell of each chestnut.
Place them in a deep saucepan with the oil and cook slowly for 5 minutes, shaking the pan frequently.
Then bake in a very hot oven (400\u00b0) for 5 minutes.
Remove and cool.
Peel nuts and mash the nuts and add to the bread crumbs which have been blended with all the ingredients.
Stuff turkey lightly.
drizzle top decorative.
FOR CHESTNUT CREAM GLAZE: Stir together sugar
cool.
Unroll cake; spread chestnut filling over the cake and