1 (8 to 9-lb.) turkey
2.2 lbs. diced turkey breast
3 1/2 oz. pine nuts
3 1/2 oz. dates, finely chopped
3 1/2 oz. walnuts
3 1/3 oz. diced cured ham
7 oz. chestnuts in syrup
1/2-cup brandy
1/2-cup sweet wine
2 eggs
Salt and pepper

1. Preheat oven to 325 degrees F.
   
2. Remove the bones from the turkey opening from the back and set aside while you prepare the stuffing.
   
3. In a bowl, combine the diced turkey, pine nuts, dates, walnuts, cured ham, chestnuts, brandy, sweet wine and eggs.
4. Season with salt and pepper. Mix well and stuff the turkey with the mixture. Sew the opening shut with a trussing needle and kitchen string. You can also skewer the opening shut.
   
5. Place the turkey on a rack in a roasting pan. Roast for 3 hours or until the internal temperature in the center of the stuffing and in the thickest part of the thigh reaches 180 degrees F. While roasting, baste frequently
   
6. Cut into slices, spoon the stuffing, and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.