For one young turkey 3 to 4 lbs.
Take ½ lb. of very fine sausage meat; season well with salt and pepper.
Then take ½ lb. of best chestnuts; split them lightly and put them in the oven for about 5 minutes; shell quickly and boil them almost entirely in some consommé with a little celery;
let cool; when cold mix the chestnuts with the sausage, meat.
Take away the wish and breast bones of the turkey; stuff your bird well, dress it and roast in the oven or before the grill, taking good care to baste it well.
When ready serve the gravy of the turkey (a little fat) at the same time.