Remove the thighs and the breasts from the turkey.
Peel the shallot and the onion and cut into thick slices.
Heat a saucepan and add a little olive oil. Add the turkey thighs to the pan (skin side down) and cook for 5 to 6 minutes over a low heat. Add the shallot, onion, garlic, thyme, bay leaf and season with salt and pepper. Add the white wine and 250ml water. Cover and cook over a medium heat for 45 minutes.
Heat a frying pan to hot. Season the foie gras and then add to the pan and cook for 2 minutes on each side. Remove from the pan and cut into cubes.
Shred the meat from the chicken thighs and then return to the pan and leave to rest in the cooking liquid.
Peel and dice the shallot. Peel and finely chop the garlic.
Clean the mushrooms and then cook in a hot pan with the shallot, garlic and a drizzle of olive oil. Season and then roughly chop the mixture. Chill in the fridge.
Roughly chop the chestnuts. Wash and chop the parsley.
Mix together the mushrooms, chestnuts and parsley.
Bring the water to the boil.
Make an incision the full length of the turkey breast and then add the mushroom stuffing. Season with salt and then wrap tightly in cling film.
Add the turkey breasts to the boiling water, cover the pan and cook over a low heat for 15 minutes. Turn off the heat and allow the turkey breasts to finish cooking for a further 10 minutes.
Remove from the pan, remove the cling film and sear the skin side in a hot pan with a little oil until crispy.
Peel the potatoes, rinse under cold water and cut into cubes. Cook in a large pan of salted water until tender. Drain and then mash to a fine puree.
Add the butter and the milk to the potato and then set aside.
Use stainless steel serving rings to layer the potato with the turkey thigh mixture and the foie gras.
Cut the turkey breasts into slices and serve alongside the potato stacks.
Finish with a drizzle of the cooked liquid to serve.
«To save time, prepare the chicken thigh the day before and then gently reheat before serving.»