Chestnut-Stuffed Wild Turkey

• 1 wild turkey, 8 to 10 lb.
• salt and pepper
• 1/2 lb. sausage
• 1/2 c. chopped onion
• 1 c. chopped celery
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. crushed thyme
• 1/4 c. chopped parsley
• 1 c. chestnuts, cooked
• 8 c. soft breadcrumbs, of day-old bread
• 4 to 6 slices bacon
• melted bacon fat

1. Sprinkle turkey inside and out with salt and pepper.
2. Cook sausage in skillet until well done.
3. Add onion and celery; continue to cook until vegetables are tender.
4. Add seasonings, chopped chestnuts and breadcrumbs; mix well.
5. Spoon stuffing lightly into neck and body cavities.
6. Close openings with skewers and string.
7. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat.
8. Pull legs upward, wild turkey fashion and tie with string.
9. Turn wings under.
10. Place turkey breast up on rack in roasting pan.
11. Roast in preheated 325u0b0 oven for 20 to 25 minutes per pound or until tender, basting frequently.
12. Remove cheesecloth, skewers and string.
13. Serves 8.

turkey, salt, sausage, onion, celery, salt, pepper, thyme, parsley, chestnuts, breadcrumbs, bacon, bacon fat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011640 (may not work)