Christmas turkey with Grand Veneur sauce 

The filling: soak a handful of dried cranberries in a sweet white wine, for example a Sauternes or Monbassilac. Fry chopped shallot with bacon bits, add crushed garlic and cook for a while. Mix a few cooked chestnuts with some strongly reduced chicken stock (glace) to a puree. Cut a truffle into very small dice. Mix chicken livers with some goose fat. Dice a sour apple and boil it briefly in sweet wine. Not too long, because it must not become apple sauce. Now mix all these preparations in a deep bowl and add the other ingredients: 200g of chicken mince and the same amount of veal mince, truffle juice, brown breadcrumbs, an egg and a good dash of Armagnac. Season with pepper, salt, clove powder and nutmeg. Stuff the turkey with this stuffing, close it with kitchen twine and roast it in an oven at 200°C. Use a knitting needle to check whether the stuffing is cooked.