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How To make Roast Turkey with Chestnut Stuffing
1 Fresh turkey; with giblets
(10 to 12 lbs.) 4 tb Unsalted butter (1/2 stick)
:
at room temperature 1 lb Fresh chestnuts; peeled*
3 c ;Water
1 lb Pork sausage
2 Shallots; peeled
finely chopped 1/4 c Fresh parsley; fine chopped
4 Fresh thyme sprigs or
1/2 ts Dried thyme
1 Bay leaf
Salt and pepper; to taste 2 Garlic cloves
:
peeled and minced 2 Eggs; beaten
1 c Dry white wine
2 lg Onions; peeled
each cut into 8 wedges 4 md Carrots; peeled
:
cut in 2" pieces *To peel chestnuts, make a small cut on the flat side of each chestnut, making sure to cut all the way through the outer skin. Place chestnuts in a medium-size saucepan, cover with water, and bring to a boil over high heat. Then reduce heat to low. Remove several chestnuts from the water and peel them with a sharp paring knife, being sure to remove both the outer peel and the dark inner skin that is attached to the meat. If the chestnuts cool before you have a chance to peel them, place them back in the water to heat, as it is virtually impossible to remove the inner skin when the chestnut is cool. Remove giblets and neck from the turkey; set aside. Rinse the turkey well inside and out until the water runs clear. Pat it thoroughly dry. Carefully separate the skin from the breast by running your fingers between the skin and the meat, being careful not to poke any holes in the skin. Spread the butter on the meat. Bring the water to a boil in a vegetable steamer over high heat. Add the chestnuts, cover, and steam until they are tender, about 30 minutes. Remove the steamer basket from the heat. In a medium-size bowl, gently break the chestnuts into bite-size pieces. Mixing well after each addition, stir in the pork, shallots, herbs, salt and pepper, garlic and eggs. Chop giblets and add them to the mixture, mixing well. To test for seasoning, pinch off a teaspoon of the mixture and cook it in a small skillet over medium heat until it is cooked through. Taste for seasoning and adjust accordingly. Fill the turkey with as much stuffing as it will hold, but don't pack it tightly. Truss the turkey. Place the turkey in a large roasting pan, and pour wine around it. Roast at 350 F. until turkey is golden, basting every 30 minutes with pan liquids. If the breast is browning too quickly, cover it loosely with aluminum foil. After 2 hours, add the onions and carrots to the pan, spacing them evenly around the turkey. The turkey is done when the skin is golden, the thigh is tender when pressed, and the leg joints move easily up and down in their sockets, 3 to 3 1/2 hours more. Remove turkey from the oven and from the roasting pan; let it rest for at least 30 minutes or as long as 45 minutes before carving. While it is resting, turn the turkey over so it is resting on its breast. Prop the legs so they are slightly higher than the breast, allowing juices to run back into the breast meat. Reduce the cooking juices slightly over medium-high heat, about 2 minutes, scraping up any brown bits. Season to taste with salt and pepper. Strain juices and pour into a gravy boat. Scoop out the stuffing into a serving dish and keep warm while you carve the turkey. Serve; pass the gravy boat. Yield: 8 to 10 servings. The stuffing is good for any poultry, and can be cooked on its own and served as a side dish to pork roast as well. To cook the stuffing separately, bake it in a covered dish at 350 F. until it is nearly cooked all the way through, about 30 minutes. Then remove the cover and continue cooking until it has browned slightly on top and is clearly cooked through, an additional 10 to 15 minutes. If you cook the stuffing separately, your turkey may take slightly less time to cook. Also good accompanied by either a red Burgundy or a Volnay. From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 174-175. ISBN 0-89480-772-2. Electronic format by Cathy Harned.
How To make Roast Turkey with Chestnut Stuffing's Videos
Roast Turkey with Chestnut and Cheese Stuffing
Roast Turkey with Chestnut and Cheese Stuffing made with QUEENSLAND BUTTER and CHE-VITAL CHEDDAR CHEESE
Ingredients for the Turkey:
– 150g QUEENSLAND BUTTER
– 1 tsp/kilo salt
– pepper to taste
– fresh or dried herbs
Ingredients for the stuffing:
– 150g QUEENSLAND BUTTER
– 200g diced onions
– 100g diced celery
– 100g diced carrots
– 200g diced chorizo
– 400g chestnuts
– 500g bread
– 2 cups chicken stock
– 200g grated CHE-VITAL CHEDDAR CHEESE
– pinch of Rosemary
– Salt and pepper to taste
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The Ultimate Christmas Turkey | Jamie's Christmas Shortcuts | Channel 4, Mondays, 8pm
Prepping and cooking a Christmas turkey, together with the stuffing, gravy, and all the trimmings, doesn't have to be difficult! Check out my recipe for packing bundles of flavour into your stuffing, whether meat or vegetarian. By following these shortcuts you can forget the stress, and be confident that you'll have a show-stopping turkey on the special day!
Check it out on my new TV series, Jamie's Christmas Shortcuts, on Mondays, 8pm, Channel 4.
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Roasted Chestnut Stuffing
In this video, I am sharing my very easy Roasted Chestnut Stuffing recipe. You can either stuff your Thanksgiving turkey with it or bake it separately. Either way, it is absolutely delicious.
***** Find the PRINTABLE RECIPE here: *****
***** USDA Roasting Times for Turkey: *****
0:00 Intro
1:53 Ingredients
3:27 Substitutions
4:40 How to make the chestnut stuffing
11:00 To stuff the turkey or not
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Roasted and peeled chestnuts:
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A Delicious Roast Turkey and Stuffing Recipe | TLC Cooking
Learn the easy steps to roasting the perfect Thanksgiving turkey in this TLC Cooking video.
For more, visit
Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
Sponsored by Swanson | Join Carla Music in the Bon Appétit Test Kitchen as she makes Thanksgiving stuffing. This easy stuffing recipe, or dressing if you prefer, will be a staple on your Thanksgiving dinner menu for years to come.
Check out the recipe here:
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Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
How To Make Chestnut Stuffing
A perfect stuffing for Thanksgiving, this special recipe promises to make this favourite companion to the holiday turkey a great hit! Devour our Chestnut Stuffing recipe.
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