Total time: 180 minutes
Prep time: 45 minutes, Cook time: 105 minutes, Rest time: 30 minutes
Ingredients for 6 people
5 slices of white bread
3/5 cup of milk
0.7 lb of sausage meat
3/4 cup of butter
0.2 cup of olive oil
5 sweet potatoes
In a bowl mix the slices of bread and the milk until a smooth mixture is obtained. Cook the sausage meat, shallots and chestnuts with ¼ cup of butter, then add them to the sandwich bread mixture. Form a roll with the stuffing then place it in the fridge for 30 minutes.
Melt 1 tbsp of butter and add the parsley and olive oil until well combined. Cut the sweet potatoes into slices, stack the slices of sweet potatoes to form a pine tree, stick a toothpick at the top. Brush the sweet potatoes with the butter and parsley mixture. Place 1 rosemary leaf instead of the toothpick. Repeat the process to form 8 trees. Place the sweet potato trees on a baking sheet then bake for 45 minutes at 350°F.
Heat up the thyme and bay leaf. When the herbs are smoky stuff them inside the turkey. Debone the turkey and remove the herbs inside. Make incisions on the sides of the turkey. Flatten the turkey and place the chestnut stuffing roll in the center then wrap the turkey around it. Tie the turkey roll with kitchen twine. Place the roll on a baking sheet and add some butter on top. Add the rest of the rosemary and bake for 1 hour at 350°F.
Cut the roll into slices. Place the slices flat on a plate then place the sweet potato trees on top. Sprinkle with red peppecorn and enjoy!