| TURKEY AND CHESTNUT CASSEROLE | Kestaneli Hindi Guveci |
| 1 green pepper 1 kilo chestnuts 1 soup spoon thyme 1/2 coffee spoon red pepper 2 glasses meat broth 2 soup spoons butter 20 very small onions or shallots 4 seeded, chopped tomatoes a half turkey (1 kilo approximately) |
|
|
To Prepare the Chestnuts: Peel the chestnuts. To remove the inside skin, first boil them in water for 5 minutes. Now cook them in a spoonful of butter and a glass of broth for 25 to 30 minutes in a tightly covered saucepan. To Prepare the Turkey: Cut the turkey into pieces. Rub the bottom of a terrine (or Pyrex casserole) with a clove of garlic. Put the turkey pieces into it. Now add all the ingredients, except the chestnuts. Cover tightly. Place in the oven and cook for 1 and 1/2 hours, first at a high heat, then at a low heat. Serve with the chestnuts. |
|