Shell and skin the chestnuts and drop them into boiling salted water. Cook them until they are soft.
Put them through a potato ricer and combine them with the remaining ingredients.
Fill cleaned turkey with the dressing.
Roast the turkey uncovered in a slow over 300o F until tender.
Season with salt and pepper when it is half cooked.
Serve on hot platter and garnish with broiled sausages.
6 cups chestnuts boiling salted water
1 cup melted butter
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup cream
2/3 cup dry bread or cracker crumbs
3 tablespoons chopped parsley
1 cup chopped celery
2 tablespoons grated onion broiled sausages (for garnish)