Ingredients: a turkey (about 16 kg), a bundle of spices (including carrots, onions, celery, cinnamon leaves and thyme) 200 g, chestnuts 300 g, chicken liver and chicken gizzards 450 g, 6 pieces of bread, and a pot of chicken soup (practice: chicken bones are about 2 kg, and the last bundle of spices is stewed for 4 hours.

Seasoning: salt and pepper 15g, red onion 25g, red wine 60ml, tomato sauce 150g.

Exercise:

1, chicken liver, chestnuts, sliced bread (cut edges, soaked in 80㏄ milk) and red onion, stir-fry, add some chicken soup, stew until chestnuts are cooked, add thyme and red wine, and cook the juice over medium heat until it is dry to get the filling.

2. Stew tomato sauce and chicken soup for 40 minutes to make sauce, and then add chicken gizzards to make turkey sauce.

3. Wash the turkey, fill the belly with spices, fill in the stuffing, sprinkle salt and pepper on the skin, and bake in the oven at 350℃ for about 90 minutes (take it out for about 40 minutes, and wrap the chicken body with aluminum foil to continue baking).

4. Cut the cranberry sauce into small pieces (about 3g) 3 cm long and 0.5cm thick. ..

5. Take out the roasted turkey, put it on a decorated plate and pour 2. Turkey sauce is served with red wine.