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 300^o F until tender.

Season with salt and pepper when it is half cooked.

Serve on hot platter and garnish with broiled sausages.