Braised Turkey with Pears Chestnuts and Rosemary

Ingredients

• Serve 4, with leftovers
• 1 small turkey (6-8 pounds, or 3-4 kg)
• kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil
• 2 stalks celery, peeled and cut into ¼ inch dice
• 2 carrots, peeled and cut into ¼ inch dice
• 1 onion, cut into ¼ inch dice
• ½ cup (.12 l) white wine
• 4 cups (1 l.) turkey or chicken stock
• 1 teaspoon fresh rosemary, finely chopped
• 1 pear
• 6 ounces (170g.) dried pears, cut into ½ inch pieces
• 4 ounces chestnuts (115g.), coarsely chopped

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