Slit the chestnuts on both sides using a small knife.
Boil chestnuts in water for 5-10 min.
Drain and remove the outer and inner skins whilst warm.
Cook the chestnuts in a little stock for 15 min.
When cold mix them into the sausage meat.
Cook the onion in dripping without color.
Remove from the heat add the seasoning crumbs and herbs.
Mix in liver.
Stuff the crop with the chestnut stuffing.
Stuff the inside of the bird with the other stuffing.
Truss the bird firmly.
Season with salt and pepper.
Cover the breast with fat bacon.
Place the bird in a roasting tray on its side and coat with 200g dripping.
Roast in a moderate oven 200- 230 degrees Celcius.
Allow to cook on both legs and complete the cooking with the breast upright for the last 30 min.
Baste frequently and allow 15-20 min per gram.
When cooked prepare the gravy from the sediment.
Remove the string and serve with roast gravy, bread sauce and/or hot cranberry sauce.
The turkey may be garnished with chipolata sausages and bacon rolls.