Roast Turkey with Chestnut dressing

10 to 12 lb Turkey

1/4 cup butter or margarine

1 large onions, peeled, chopped

2 stalk celery, chopped

1/4 pound ground veal

1/4 pound ground pork

1/4 turkey liver, chopped

3/4 teaspoon salt

Freshly ground black pepper

1/2 teaspoon Hungarian sweet paprika

6 cups soft bread cubes

1/4 cup chopped parsley

1 pound chestnuts, roasted skinned,chopped

1 egg, well beaten -5 slices bacon

Wash turkey well;drain. Remove giblet pack; save liver for dressing. Lightly salt cavity of turkey; set aside while preparing dressing. Melt butter or margarine in large skillet. Add onion and celery; sauté until tender. Using slotted spoon, transfer to large mixing bowl. Add veal, pork, and liver to skillet; sauté until lightly browned. Season with salt, pepper, and paprika; Add to celery and onion mixture. Add remaining stuffing ingredients; mix well. Stuff turkey with mixture;truss. Place in roasting pan, breast-side-up. Lay bacon strips in single layer over turkey. Roast at 325º F approximately 4 hours or to an internal temperature of 185ºF. Allow to stand, tented with aluminum foil, 20 minutes before carving. Make your favorite gravy with pan drippings. Makes 6 to 8 servings