Oven Roasted Turkey with Chestnut-Apricot Dressing
Remo Berdux, Executive Chef, JW Marriott Hong Kong

1 8 to 10 lb Whole Turkey

Roast Turkey according to instructions.

Chestnut - Apricot Dressing (not stuffed into the turkey)

2 lb Veal Forcemeat (very finely minced meat mixed with heavy cream)
1 lb Chestnuts, cooked
1/2 loaf White bread
1 lb Dried Apricots
1 lb Dried Raisins
1 3/4 pint Fresh Milk
1 lb Portabella Mushrooms
1/2 lb Green Onions, sliced
8 fl oz Brandy
1/2 oz Fresh Thyme
1 lb Onions, chopped
4 oz Parsley, Chopped
Nutmeg Powder

Soak raisins in brandy overnight. Slice white bread into small pieces without the crust. Soak bread cubes in milk. Cut the dried apricots into a small dice. Cut the chestnuts into small pieces Cut the Portabella mushrooms into small pieces and saute them together with the onions. Let the mixture cool down. Mix all the ingredients with the forcemeat and season to taste. Spread the mixture onto greaseproof paper or aluminum foil and make an even roll. Steam for approximately one hour. Unwrap, slice into even slices and serve with the roasted Turkey.

Yield: 10 Servings