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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.
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Roasted turkey Recipe | Making turkey with Chestnuts and Vegetables | Roast turkey no stuffing
In this video we cook roasting turkey with vegetables
Necessary materials
1 kilogram turkey thigh meat
10 grams of salt
soy sauce
liquid sunflower oil
a large vok pan will be good for easy cooking
potato
carrot
green pepper
garlic
shallot onion
boiled chestnut
spices
thyme, cumin, black pepper, chicken seasoning, ginger, turmeric, nutmeg
Additionally, tomato juice and butter will be used
Take the turkey leg meat to the counter and cut off any hard parts
Prepare meats by chopping cubes
Add chopped meat to mixing bowl
add soy sauce
add salt, oil and black pepper, mix
You can let it sit for a while until you prepare the other ingredients
prepare the vegetables
chop the potatoes
You can fry potatoes and other vegetables in the oil-free fryer
the potatoes will fry here for 15 minutes
chop the carrots
chop green peppers
the potatoes are not completely browned and I add another 5 minutes
fry onions and carrots in the same way
add the spices
thyme and cumin
mountain thyme and black pepper
ginger
very little turmeric
Chicken seasoning, mixed ingredients of zebze and spices I have shown in previous videos
nutmeg
chili peppers
spices will be crushed in stone mortar and added in this way
Add plenty of oil to the vok pan and wait for it to overheat
add turkey meat to hot oil and mix
After 2 minutes, remove the meats and wait for the oil to reheat
a lid is good to cover, when the oil is warm, add the meat again
its black appearance is due to soy sauce.
repeat the same process 3 times and remove the meat lean
You can serve it this way without vegetables, but fry it in butter and add the spices
we will make is the version with vegetables add butter to the pan
Wait for the butter to heat up and add the vegetables you roasted in the oil-free fryer
add green peppers and garlic
After the vegetables get the buttery flavor, add the meats and mix
add some tomato juice, mix and cover
crush and add the spices, you can add less than this amount of seasoning
add boiled chestnuts and mix
check the cooking state of the vegetables
If cooking is not enough, add a small amount of water to create steam.
You can serve your food after it is completely steamed #turkey #roastturkey #turkeywithvegetables
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Parts
00:00 video intro
00:11 Necessary materials
00:52 turkey meat preparation and marinating
2:13 preparing and pre-cooking vegetables
4:04 spices
4:55 turkey meat sealing
7:13 Making Turkey with Vegetables
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Melissa Clark’s mother, Rita Clark, loves chestnut stuffing but likes to use frozen leftover bagels. Melissa prefers to break out the brioche. Here’s the compromise.
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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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The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
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Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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