TURKEY WITH CHESTNUT CALVADOS DRESSING INGREDIENTS: 8 to 9-pound turkey, seasoned with salt and pepper 2 - 3 tablespoons Calvados liquor (can substitute Applejack liquor) Chestnut/Calvados dressing: 1/2 pound shelled and boiled chestnuts, 1 cup cooked rice, 1/4 cup heavy cream, 1/2 teaspoon tarragon flakes, 1/2 cup chopped celery, 1/4 cup chopped onions, 2 tablespoons butter, 1/4 cup freshly chopped parsley or chopped pistachios, salt and pepper to taste DIRECTIONS: Preheat oven to 450 F. Combine ingredients for dressing and stuff turkey with mixture. Place in roasting pan and roast approximately 3 1/2 hours., At the last 20 minutes of cooking, remove the bird from oven and flame with the 3 tablespoons of Calvados. Return to oven until turkey is golden. SERVING: Serve with a raspberry sauce, potato croquettes and beans almondine.