In a salad bowl, mix the sausage meat, the ground veal, the white wine and the truffle peels, add the beaten eggs in an omelette. Season with salt and pepper, then mix until you get a homogeneous stuffing.
Preheat the oven to th-6 (180°C).
Salt the inside of the turkey and give a few turns of the pepper mill. Fill it with stuffing and close the opening with wooden sticks or sew it with cotton thread. Place the turkey in a roasting pan and coat it with butter.
Prepare the broth with the tablet diluted in 30 cl of boiling water and pour it into the dish. Bake for 2½ hours, basting often. Ten minutes before the end of cooking, add the grapes around the poultry and sprinkle them with the juice.
Take the turkey out, salt and pepper it, put it in a hot serving dish, arrange the grapes around it, taking them out with a slotted spoon. Cover the dish with aluminum foil.
Pour the cooking juices into a small saucepan, add the armagnac and the cream. Whisk and reduce the liquid over low heat for 5 minutes. Cover the grapes with this sauce.
Serve immediately.
To accompany the turkey, prepare individual chestnut puddings:purée 1 kg of natural chestnuts with 30 g of butter and 15 cl of liquid cream. Add 150 g of bread crumbs soaked in milk and drained, and 3 beaten eggs.
Season with salt and pepper and allspice.
Pour into buttered ramekins and cook for 25 minutes in a bain-marie in the oven at th-4.
Unmold the puddings around the turkey and decorate them with whole, browned chestnuts.
