| 250g Shelled Chestnuts (Boiled for 45 mins) | |
| 300g Italian Sausages (Skinned and Crumbled) | |
| 150g Green Olives (Chopped) | |
| 3kg Turkey | |
| 100g Pancetta - Sliced | |
| Olive Oil, Salt & Pepper |
| 1. | Preheat the oven to 180°C/350°F/Gas Mark 4. |
| 2. | Peel off the skins and mash the chestnuts. |
| 3. | Add the sausages and olives to the chestnuts, season with salt and pepper and mix well. Spoon the mixture into the cavity of the turkey and sew up the opening. |
| 4. | Cover the turkey breast with the pancetta slices, tie with kitchen string and season with salt and pepper. Generously brush a roasting tin with oil, put the turkey in it and roast basting occasionally, for 1½ hours. |
| 5. | Remove the pancetta slices, return the turkey to the oven and roast for a further 30 minutes until browned, cooked through and tender. |
| 6. | Place the turkey on a warm serving dish and surround with large lettuce leaves as a garnish. |