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For a ceremonial presentation
adorn the drumsticks with
silver turkey panties
from Savoir-Vivre.

(Click on Table Accessories.)

TURKEY WITH CHESTNUT CALVADOS DRESSING

INGREDIENTS: 8 to 9-pound turkey, seasoned with salt and pepper

2 - 3 tablespoons Calvados liquor (can substitute Applejack liquor)

Chestnut/Calvados dressing: 1/2 pound shelled and boiled chestnuts, 1 cup cooked rice, 1/4 cup heavy cream, 1/2 teaspoon tarragon flakes, 1/2 cup chopped celery, 1/4 cup chopped onions, 2 tablespoons butter, 1/4 cup freshly chopped parsley or chopped pistachios, salt and pepper to taste

DIRECTIONS: Preheat oven to 450 F. Combine ingredients for dressing and stuff turkey with mixture. Place in roasting pan and roast approximately 3 1/2 hours., At the last 20 minutes of cooking, remove the bird from oven and flame with the 3 tablespoons of Calvados. Return to oven until turkey is golden.

SERVING: Serve with a raspberry sauce, potato croquettes and beans almondine.