Stuffed turkey

Ingredients:

1 Turkey, about 5 kg, 16 oz, cleaned
750 g, 24 oz, ground meat
2 cups short grain rice
1 cup finely chopped onion
15 chestnuts, boiled and peeled
1/2 cup blanched and toasted almonds
1/4 cup fried seedless raisins
1 kg, 32 oz, baby potatoes, boiled and peeled
4 cinnamon sticks
1/2 teaspoon cardamom pods
1 tablespoon ground black pepper
1/2 tablespoon ground cinnamon
1/2 tablespoon ground cumin
1/2 cup butter
2 tablespoons shortening or butter
1 tablespoon salt, as desired
2 bay leaves

Preparation:

Rub Turkey inside and out with 1/2 quantity of salt, black pepper and ground cinnamon. Put aside.
Fry onions with shortening over medium heat, stirring, add ground meat with a dash of salt, black pepper and cumin.
Stir occasionally till meat is tender.
Add rice, water to cover, bring to a boil, when half cooked remove from pot.
Add almonds, raisins and half quantity of chestnuts to meat mixture. Mix well.
Stuff turkey. Stitch opening. Place in a large pot.
Add cinnamon sticks, cardamom and bay leaves.
Add water to cover. Cook over high heat.
When it boils reduce heat to low.
Cover and cook for 1 1/2 hours.
Remove from pot. Brush with butter.
Place in a deep oven tray. Pour stock over.
Bake in a moderate oven till tender and stock almost evaporates.
Cover with aluminum foil when too brown.
Serve in a platter surrounded with extra chestnuts.