Roast Wild Turkey With Chestnut Stuffing

Preheat oven to 400 degrees F.

Wash turkey and pat dry with paper towels. Rub the turkey inside and out with salt, pepper, and allspice. Put celery in body cavity and tie turkey's legs together. Fasten neck skin to back with a skewer. Fold wing tips onto back. Place turkey on a rack in a large, shallow roasting pan and brush with bacon drip­ pings. Roast uncovered at 400 degrees F for 25 minutes. Baste frequently with bacon drippings.

For Stuffing: Saute onion and garlic in melted butter in a skillet until transparent. Add sausage meat and brown well. In a large bowl, combine toast­ ed bread, chestnuts, and sausage mixture. Sprinkle with brandy and toss to combine well. Set aside until ready to use.

Take turkey from oven, untie legs, and discard celery. Fill body cavity loosely with Stuffing and close with skewers.

Skim off about 1/2 the fat from the drippings. Place turkey in cen­ter of pan, breast-side-up, and cover loosely with foil. Roast uncovered at 325 degrees F for 5 1/2-6 hours, basting frequently with pan drippings.

Turkey is done when the thigh joint moves easily in its socket and the thickest part of the drumstick feels very soft when pressed between protected fingers. A meat thermometer inserted in the thickest part of the thigh should register about 185 degrees F. Transfer turkey to a platter and keep warm.

For Sauce: Skim off and discard fat from drippings in roasting pan. Measure 1 cup of the drippings and pour into a saucepan. Add wine and simmer 10 minutes. In a small bowl combine cornstarch and the 1/3 cup brandy; add cornstarch mixture to simmering mixture. Cook, stirring constantly, until thickened. Season to taste with salt and pepper. Arrange slices of turkey with stuffing. Serve with Sauce.