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Christmas Turkey With Rice Chestnuts


Whole Turkey in 5- 6 kgs

For Marinating

  • 3 table spoon sunflower oil
  • 1 dessert spoon sweet paprika
  • 1 dessert spoon honey
  • 1 dessert spoon thyme
  • 1 table spoon milk
  • 1 tea spoon pepper
  • 1 dessert spoon salt

Ingredients For Rice Chestnuts

  • 5 glasses of drained and dry-aged rice 
  • 300 gr butter
  • 500 gr marron (roasted, shelled and purified)
  • 1 medium-sized onion 
  • Salt
  • 1 dessert spoon pepper
  • 1 table spoon sugar
  • 2 table spoon finely chopped parsley
  • 2 dessert spoon pimento
  • 1 table spoon lemon juice
  • 30 gr purified currant
  • 1 dessert spoon cinnamon
  • 8 glasses of boiled and hot meat broth 
  • 1 table spoon pine nut


Take sunflower oil, sweet paprika, honey, milk, thyme, pepper and salt in a case and mix them. Unwind the legs of turkey and spread the sauce on it. Put it on the oven and cook it in 180 degree for 2,5 hours. Thereafter, drain it in a small braiser with the help of a wire-mesh drainer and cook it over a medium heat. Melt 1 dessert spoon starch with 1 table spoon water and add it into the turkey juice. 

Preparation Of The Rice

Melt the butter in a large braiser. Then, take the pine nut and onion inside it and bake it until it browns. Add the rice and bake it 15- 20 minutes more over a medium heat. Mix it by supplementing beef broth, lemon juice, salt, currant, chestnut and pepper and cook it over a low heat for 15- 20 minutes. After, leave the rice for 30 minutes. Blend it with pimento, cinnamon and parsley. 

Serving Suggestion

Pour the rice in a large tray. Serve it with roasted turkey, steamly cooked broccoli, carrot and brussel sprouts. 

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