Directions: 1. To make forcemeat, melt butter in a frying pan and cook onion and bacon for 4-5 minutes or until bacon is crisp. Add veal, breadcrumbs, lemon rind, parsley, sage, nutmeg, black pepper to taste and egg. Mix well.
2. To make stuffing, combine chestnut puree, apples, breadcrumbs, onion, celery, walnuts, parsley, butter, black pepper to taste, nutmeg and egg.
3. Remove giblets and neck from turkey. Wipe turkey inside and out and dry well. Place stuffing in body cavity and lightly fill neck end of turkey with forcemeat. Secure openings with metal skewers and truss legs and wings.
4. Place turkey on a roasting rack in a baking dish. Brush turkey with butter, then pour chicken stock into dish. Bake for 3-3 1/2 hours until tender. Baste frequently with pan juices during cooking. Set aside to stand for 20 minutes before carving..