Tacchino alla Triestina

(Turkey with chestnuts and prunes Trieste style)

Source: The Great Italian Cookbook (1987).  Compiled by the Italian Academy of Cookery.  New York: International Culinary Society.  ISBN: 0-517-63553-4

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• 4-1/2 lb young oven-ready turkey

• 6 chesnuts, peeled

• 8 prunes

• 2 celery hearts

• salt

• 4 oz sliced pancetta -or- bacon

• freshly ground pepper

Stuff the turkey with the chestnuts, prunes, the chopped celery and a good pinch of salt.  Bard it well with the slices of pancetta or bacon, truss it with a piece of string and put it on to the rotisserie skewer.

Roast it slowly on the rotisserie or in a preheated oven at 375 degrees F for about 1-1/2 hour, basting occasionally with the fat that collects from the cooking.

Adjust the seasoning.   When it is done, divide the turkey into pieces and arrange on a serving plate with the stuffing.  Accompany with fried potatoes.