Roast Turkey With Chestnut Stuffing Recipes

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ROAST TURKEY WITH CHESTNUT STUFFING



Roast turkey with chestnut stuffing image

The classic Christmas turkey with a flavour-packed sausage-based stuffing - you'll have plenty left to serve on the side too

Provided by Sara Buenfeld

Time 4h20m

Yield Serves 8, with leftovers

Number Of Ingredients 18

150ml madeira or white wine
20g pack dried porcini mushrooms
2 onions , halved and sliced
25g butter , plus extra
15g pack thyme , use the leaves and reserve the stalks
2 x 454g packs Cumberland sausages , skins removed
200g pack whole cooked chestnut (I used Merchant Gourmet)
zest 1 lemon (halve and reserve the rest to use for the turkey)
15g pack flat-leaf parsley , chopped
85g fresh breadcrumb
10 rashers streaky bacon
1 onion , quartered
4.5-5.6kg/10-12lb bronze turkey , giblets removed (to use in stock)
85g soft butter
1 whole nutmeg
10 rashers streaky bacon
125ml glass madeira or white wine
watercress sprigs, to garnish

Steps:

  • First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
  • Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
  • Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
  • Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
  • On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
  • Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.

Nutrition Facts : Calories 871 calories, Fat 46 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Protein 86 grams protein, Sodium 3.01 milligram of sodium

ROAST TURKEY WITH TASTY CHESTNUT STUFFING



Roast Turkey With Tasty Chestnut Stuffing image

Simple but seriously yummy.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h30m

Yield 16

Number Of Ingredients 11

2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
12 pounds whole turkey, neck and giblets removed
salt and freshly ground black pepper to taste

Steps:

  • With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
  • To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.
  • Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

Nutrition Facts : Calories 1102.7 calories, Carbohydrate 76.3 g, Cholesterol 262 mg, Fat 51.2 g, Fiber 3.7 g, Protein 79.4 g, SaturatedFat 22.5 g, Sodium 838.3 mg, Sugar 11.3 g

CHESTNUT STUFFING



Chestnut Stuffing image

Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 10 to 12

Number Of Ingredients 10

2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
1 1/2 pounds fresh chestnuts (4 cups), scored with an X
3/4 cup unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
1 bunch celery, cut into 1/4-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups homemade or store-bought low-sodium chicken stock
1 tablespoon kosher salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

Steps:

  • Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
  • Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
  • Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
  • Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

TURKEY WITH CHESTNUT STUFFING



Turkey with Chestnut Stuffing image

With delicious chopped chestnuts in the savory stuffing, this golden roasted bird is a special Thanksgiving treat. It's a "must" on the menu at the annual holiday meal my family shares with dear friends.-Ardis Rollefson, Jackson Hole, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 18 servings (9-10 cups stuffing).

Number Of Ingredients 10

1 pound chestnuts
2 cups chopped celery
2 cups chopped onions
1/2 cup butter, cubed
1 pound bulk pork sausage, cooked and drained
1 package (16 ounces) crushed seasoned stuffing
1 can (14-1/2 ounces) chicken broth
1 cup water
1 turkey (18 to 20 pounds)
2 tablespoons canola oil

Steps:

  • In a large saucepan or Dutch oven, bring 2 qts. of water to a boil. Cut an "X" in each chestnut; drop into boiling water. Return to a boil; cook for 5 minutes. Remove from the heat; peel outer shell and inner skin. Coarsely chop chestnuts; set aside., In a small skillet, saute celery and onions in butter until tender. Transfer to a large bowl; add sausage, stuffing and chestnuts. Add broth and water; toss to mix., Loosely stuff turkey just before roasting. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil. Roast, uncovered, at 325° for 4-1/4 to 4-3/4 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. Cover loosely with foil if turkey browns too quickly., Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 787 calories, Fat 37g fat (12g saturated fat), Cholesterol 268mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 78g protein.

CHESTNUT STUFFING



Chestnut Stuffing image

I have had this stuffing every Thanksgiving my entire life (26 years, that's a lot of stuffing!), it is truly a family tradition. Trust me, this is the best stuffing you'll ever taste! Thanks goes out to my Nana, the best cook in the Midwest!

Provided by KBROWN26

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

2 cups chestnuts
1 ½ cups margarine
½ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons poultry seasoning
2 (1 pound) loaves day-old bread, cubed
3 eggs
¼ cup milk

Steps:

  • With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
  • In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
  • Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 37.5 g, Cholesterol 35.2 mg, Fat 19.9 g, Fiber 1.4 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 744.2 mg, Sugar 4.9 g

ROAST TURKEY WITH CHESTNUT STUFFING



Roast Turkey with Chestnut Stuffing image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 20

1 (10 pound) turkey
Salt, white pepper
1 pound chestnut puree
1 tablespoon veal demi-glace
Salt, black pepper
2 tablespoons butter, softened
Clarified butter
1 medium onion, diced
2 ounces lean bacon
3 tablespoons parsley, chopped
Salt, black pepper
2 pounds ground pork
1 egg
Turkey neck (1/2 pound meat), finely chopped
1 medium onion, finely sliced
Clarified butter
3 1/2 cups water
2 bay leaves
Sprig thyme
1/4 cup port

Steps:

  • Mix the chestnut puree with the veal demi-glace. When smooth season with salt and pepper and add the softened butter.
  • Place 3 tablespoons clarified butter into a frying pan and add diced onion. Saute lightly. Cut bacon into fine strips and add to the onions. Fry together for 1 minute. Remove from the heat and place into a bowl with the chopped parsley. Season with salt and pepper and add the ground pork. Combine ingredients with an egg and mix well.
  • Place the onion into some of the clarified butter in a saucepan and allow to fry. Add the chopped turkey neck and brown. Add the water, bay leaves and thyme. Simmer the stock uncovered for 1 hour. After this time add 1/4 cup port and simmer for 5 minutes. To make the gravy, remove fat from baking pan and deglaze with the turkey stock. Serve gravy separately in a sauceboat.
  • For the turkey: Preheat the oven to 325 degrees. Paint grill rack with clarified butter. Place the chestnut dressing in the neck opening, pressing it in firmly. Place the pork dressing in the rear end. Truss the turkey. Lightly flour breast. Place the turkey on its side on a grill rack in a baking dish and bake for l hour. Turn the turkey onto the other side and roast for 1 hour. Turn the bird breast side uppermost and paint with clarified butter and season with salt and white pepper. Roast for a further 2 1/2 hours basting every 30 minutes with clarified butter.
  • Recommended drink: Good dry red wine, Claret style

ROAST TURKEY WITH CHESTNUT STUFFING



ROAST TURKEY WITH CHESTNUT STUFFING image

Categories     Poultry     Bake     Thanksgiving     Low/No Sugar     Dinner     Stuffing/Dressing

Yield 12 Servings

Number Of Ingredients 12

2 pounds whole chestnuts
1 pound butter
2 cups minced peeled onion
2 cups minced celery
20 slices bread, dried and coarsely crumbled
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
1 (12 lb.) whole turkey
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • With a sharp paring knife cut a cross on the flat side of each chestnut. In a large saucepan cover chestnuts with water and simmer for 5 minutes; drain. While still hot, remove shells and inner brown skins. Return to saucepan with fresh water and boil until tender, 20 to 30 minutes. Drain and chop; set aside. In a small saucepan melt butter. Add onions and celery; cook until limp. Transfer to a large mixing bowl and add bread crumbs, thyme, marjoram, savory and rosemary; mix thoroughly. Add chestnuts and mix thoroughly. Salt to taste. Preheat oven to 350°F. Remove neck and giblets from turkey and set aside for gravy. Wash turkey inside and out with cold water; pat dry. Rub salt and pepper into body cavities. Spoon stuffing into body cavities; do not pack tightly. (Any extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting time.) Close skin with skewers or twine and tie drumsticks together. Place turkey on a rack in a roasting pan, uncovered, and bake for 20 minutes per pound. Test for doneness after three hours by poking with a fork to see if juices run clear and with a thermometer for an internal temperature of 175° to 180°F. If the turkey gets too dark before it's cooked through, place an aluminum foil 'tent' over the breast. Remove from oven, place on platter, and allow turkey to stand, loosely covered, for 20 minutes. Remove stuffing to serving bowl. Carve turkey and arrange on serving platter.

ROASTED FREE-RANGE TURKEY WITH PEAR AND CHESTNUT STUFFING



Roasted Free-Range Turkey with Pear and Chestnut Stuffing image

The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 12

12 tablespoons (1 1/2 sticks) unsalted butter
6 stalks celery, strings removed, cut into 1/4-inch dice
2 large onions, cut into 1/4-inch dice
1/4 cup fresh thyme leaves, finely chopped
1 teaspoon fresh sage leaves, finely chopped
1 tablespoon fresh flat-leaf parsley, coarsely chopped
1/2 pound Oven-Roasted Chestnuts, shelled and chopped
27 stale slices white bread, (1 1/2 pounds), crusts removed and cut into 1/4-inch dice (about 8 cups), lightly toasted
1 1/4 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
1 tablespoon salt
1 12- to 14-pound free-range turkey

Steps:

  • Heat oven to 375 degrees. To make the stuffing, in a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
  • Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
  • Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
  • Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before carving.

ROASTED TURKEY WITH SCRUMPTIOUS CHESTNUT STUFFING



Roasted Turkey With Scrumptious Chestnut Stuffing image

Yum! This delicious turkey will be the spotlight of your Thanksgiving or Christmas table. Brining assures you'll have a very moist turkey. The aroma while the chestnut stuffing simmers is amazing. Chestnuts and mushrooms add texture to the stuffing. Both the turkey and stuffing are delicious and perfectly cooked.

Provided by Kami Roberts

Categories     Roasts

Time 6h

Number Of Ingredients 25

FOR TURKEY BRINE
14-17 lb whole turkey, thawed
1 c kosher salt
1/2 c brown sugar
juice and zest from one orange
1 Tbsp each of allspice, whole black pepper, and whole cloves
1 gal water
about 3 pounds of ice
FOR TURKEY OVEN PREP
1 c unsalted butter, softened
2 Tbsp fresh thyme, finely chopped
white vermouth
salt and pepper
FOR CHESTNUT STUFFING
12 slice white bread
1 1/2 lb whole chestnuts
6 oz whole cremini mushrooms
1/2 c chopped onion
3 - 4 stalks of celery; chopped
a handful of parsley, chopped (about a quarter cup)
3-4 Tbsp vegetable oil
1 tsp garlic powder
2 tsp poultry seasoning
1/2 tsp fresh ground black pepper
1 c chicken stock

Steps:

  • 1. FOR TURKEY BRINE: Combine all brine ingredients except for turkey and ice in a large stockpot, or work in even batches in a smaller pot. Bring to a boil over medium-high heat, then bring down to a simmer for about ten minutes. Remove from heat and let cool completely.
  • 2. Pour brine into a container wide enough so that the turkey can lay breast side down. Remove giblets from turkey and reserve for gravy or another use. Lower turkey into brine, and add ice. Cover and let stand overnight.
  • 3. Meanwhile, prep the stuffing for the following day by first, roasting chestnuts. Pre-heat oven to 425. Cut a shallow cross into the flat side of each chestnut, careful not to pierce the shell through to the flesh. Spread on a rimmed baking sheet and roast for about 15 mins. Chestnuts are easier to peel when they are still hot, so let them cool just enough to handle them before peeling with your hands. Make sure to get all the shells and peels off completely. Coarsely chop the flesh.
  • 4. Mix the chestnuts and the chopped onion and celery, cover, and chill until ready to use.
  • 5. Spread the bread slices, six at a time, on a baking sheet. Pre-heat broiler and broil bread in two batches, about 2-3 minutes on each side until bread is an even tan on both sides.
  • 6. Let the bread cool completely before cubing each slice into 1/2 in cubes. Pour bread and any loose crumbs into a large bowl and let sit overnight to completely dry out.
  • 7. Rub a brush or paper towel over cremini mushrooms to remove any dirt and moisture. Make sure they are completely dry. Slice mushrooms to a medium thickness and spread on a paper plate. Cover with a second paper plate and place into the coldest part of your refrigerator; away from any humidity or moisture.
  • 8. When turkey is ready to be removed from the brine, first remove the chestnut/veggie mixture from the fridge. Combine mixture with mushrooms. Heat oil in a very large saucepan or dutch oven over medium high heat. Carefully stir in mixture. Stir and simmer until vegetables are just soft. Stir in toasted bread and crumbs, seasonings and parsley. Heat for about a minute more, then stir in broth. Continue to heat and stir until mixture is combined, hot, and moist, about three minutes. Remove from heat, cover,and keep very warm.
  • 9. For turkey oven prep, mix thyme and unsalted butter. Loosen turkey skin in breasts and drumsticks, and spread butter mixture under the skin, pressing so that the turkey is as evenly covered as possible. Turn turkey breast side down and lay neck skin flat so neck cavity is exposed.
  • 10. Using gloves, stuff turkey neck cavity ONLY with very warm stuffing, filling in as much as possible. Pull neck skin up to wings to hold stuffing in place. Fold wings over neck skin and tie with kitchen string to hold them in place --- using metal skewers or poultry pins if necessary.
  • 11. Turn turkey breast side up and tie legs together with kitchen string. Brush vermouth over entire surface of turkey skin and sprinkle with salt and pepper. Pre-heat oven to 350 and roast turkey in a large roasting pan on a roasting rack for 4-6 hours or until thermometer reading from a thigh reaches 160 degrees. Baste turkey when fat renders, but only about once an hour. Let turkey rest about 40 minutes before carving. Remove wings and carve neck side first, and get a little bit of stuffing inside each slice. Serve with giblet gravy.

ROAST TURKEY WITH PECAN, SAUSAGE & CHESTNUT STUFFING & ROAST SHALLOTS



Roast turkey with pecan, sausage & chestnut stuffing & roast shallots image

This traditional bird is served with classic sage & onion flavours and given a glossy finish with a sweet glaze

Provided by Good Food team

Categories     Main course

Time 4h30m

Yield Serves 8 with leftovers

Number Of Ingredients 26

5-5.5kg/11-12lb turkey
1 lemon
4 shallots , halved
sprig each sage and thyme , plus extra for serving
25g softened butter , plus 1 tbsp for the glaze
2 medium onions , each cut into 6 thick wedges
50g pecan
2 tbsp olive oil
25g butter
3 shallots , chopped
2 garlic cloves , finely chopped
140g cooked chestnut , finely chopped
450g good-quality pork sausage
140g fresh white breadcrumb
2 tbsp chopped parsley
2 tsp chopped thyme leaf
2 tsp finely chopped sage
1 egg , beaten
2 tbsp clear honey
2 tsp grainy mustard
¼ tsp soy sauce
12 shallots , halved lengthways, or left whole if small
1 tbsp olive or rapeseed oil
thyme and sage sprigs
1 heaped tbsp plain flour
1.2l turkey or chicken stock

Steps:

  • Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Finely grate 1 tsp zest from the lemon and set aside for the stuffing. Cut the lemon into 4-6 wedges and tuck into the turkey cavity with the shallots and herb sprigs. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
  • Make the stuffing. Chop just over half the pecans and reserve the remaining. Line the base of a baking tray or sheet (big enough to take 16 stuffing balls) with baking parchment. Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool. Squeeze the sausages from their casings and add to the bowl with the nut mixture. Add the remaining stuffing ingredients, including the reserved lemon zest, and season with salt and pepper. Shape the stuffing mixture into 16 balls. Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray, cover with buttered baking parchment and chill until ready to cook. Can be made 1 day ahead and chilled.
  • Make the glaze. Mix the honey, mustard, remaining 1 tbsp butter and soy sauce in a small bowl and set aside. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, then return the bird to the oven for a further 10 mins. Remove again, brush the turkey with the glaze, then roast for another 20 mins until golden. If you are roasting potatoes, put them in now. To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
  • Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil so it doesn't stick to the glaze, for up to 1 hr before carving. Meanwhile, cook the stuffing balls and shallots. Increase oven to 220C/200C fan/gas 7. Bake stuffing balls in the oven for 25-30 mins, removing the paper for the last 5 mins if they need browning.
  • Make the shallots. Put the shallots in a small roasting tin, toss in the oil, scatter over a few thyme and sage sprigs, and season with salt and pepper. Roast for 25-30 mins, turning half way, until shallots are nicely caramelised.
  • Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Sprinkle in the flour, set tin over a medium heat and cook, stirring for a couple of mins to cook the flour, scraping up any sticky bits from the bottom of the tin. Gradually pour in the stock, along with any resting juices from the turkey, and continue to stir until slightly thickened. Simmer gently for about 10-15 mins or until reduced to your liking. Season with salt and pepper if needed. Strain gravy into a pan, warm through, pour into a jug and serve with the turkey. Serve the turkey surrounded with stuffing balls, roasted shallots, and thyme and sage sprigs.

Nutrition Facts : Calories 926 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 101 grams protein, Sodium 2.17 milligram of sodium

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ROAST TURKEY WITH TASTY CHESTNUT STUFFING - THE RECIPE WEBSITE
Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.
From therecipe.website
Estimated Reading Time 1 min
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BAGGED ROAST TURKEY WITH CORNBREAD, CHESTNUT, AND SAGE ...
2018-11-15  · This Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing recipe won second prize in The 1989 Old Farmer’s Almanac Recipe Contest. The recipe was submitted by June Stewart of Wheeling, Illinois. Note on below: We recommend using an oven-roasting bag, not a brown bag such as often found at grocery stores, for this recipe. Refer to the oven-cooking bag package for
From almanac.com
4/5 (12)
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ROAST TURKEY WITH CHESTNUT APPLE STUFFING RECIPES
roast turkey with tasty chestnut stuffing - the recipe website Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C).
From tfrecipes.com
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ROAST TURKEY WITH CHESTNUT STUFFING | HEALTHY FREE RECIPE ...
Recipe free - Roast turkey with chestnut stuffing. Thousands of Roast turkey with chestnut stuffing recipes. Discover how to cook the healthy recipe. All food recipes online for free. Easy, quick, and free recipes. Cooking tips and food.
From recipe-free.com
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ROAST TURKEY WITH CHESTNUT STUFFING RECIPE | EATINGWELL
Make Chestnut Stuffing through Step 6. Advertisement. Step 2. Preheat oven to 325 degrees F. Coat a large roasting pan and a 2-quart baking dish with cooking spray. Step 3. Remove the giblets and neck from the turkey and reserve for Giblet Broth. Remove any visible fat from the turkey.
From eatingwell.com
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ROAST TURKEY WITH CHESTNUTS RECIPE | D'ARTAGNAN
This turkey recipe is roasted in the French style - rubbed in garlic and white wine, and served with a side of glazed chestnuts and buttery mushrooms. Ingredients . 1 Organic or Heritage Turkey, 8 to 10lbs; 2 lemons, halved; ½ cup butter, softened; 3 cloves garlic, chopped; Salt & freshly ground black pepper; ½ teaspoon freshly ground nutmeg; 1 cup dry white wine; ¼ cup vegetable oil; 2lbs ...
From dartagnan.com
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ROAST TURKEY WITH CHESTNUT-APPLE STUFFING RECIPE - MARIA ...
Scatter the celery, carrots, onion and turkey neck in a large roasting pan and set the turkey on top; let stand at room temperature for 1 hour. Meanwhile, make the stuffing. Step 3. Preheat the ...
From foodandwine.com
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ROAST TURKEY WITH CHESTNUT STUFFING RECIPE
Roast turkey with chestnut stuffing recipe. Learn how to cook great Roast turkey with chestnut stuffing . Crecipe.com deliver fine selection of quality Roast turkey with chestnut stuffing recipes equipped with ratings, reviews and mixing tips. Get one of our Roast turkey with chestnut stuffing recipe and prepare delicious and healthy treat for ...
From crecipe.com
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CLASSIC ROAST TURKEY WITH FRUIT-CHESTNUT STUFFING | BETTER ...
Roast the turkey in the preheated oven for 2-1/2 hours. Cut the string or band of skin between the drumsticks so the thighs will cook evenly. Uncover; roast about 45 minutes to 1 hour more or until meat thermometer registers 180 degrees F and stuffing registers at least 165 degrees F. Remove turkey from oven. Cover and let stand 15 minutes before carving. Makes 12 to 14 servings.
From bhg.com
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TURKEY WITH CORN SAUSAGE STUFFING RECIPES
2009-01-16 · Add in stuffing crumbs. Stir just to moisten. Stir in corn and sausage. Don't stuff turkey till ready to roast. Rinse turkey with cool water. Sprinkle neck and body cavities with salt and stuff lightly with stuffing. Truss and roast at 325 degrees for 3 1/2 to 4 1/2 hrs. Makes 9 c.. Place remaining stuffing in small baking dish ...
From tfrecipes.com
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ROAST TURKEY WITH CHESTNUT STUFFING : RECIPES : COOKING ...
Lightly flour breast. Place the turkey on its side on a grill rack in a baking dish and bake for l hour. Turn the turkey onto the other side and roast for 1 hour. Turn the bird breast side uppermost and paint with clarified butter and season with salt and white pepper. Roast for a further 2 1/2 hours basting every 30 minutes with clarified butter.
From cookingchanneltv.com
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ROAST TURKEY WITH CHESTNUT STUFFING RECIPE - THE HENRY FORD
Check out the roast turkey with chestnut stuffing recipe provided by The Henry Ford. Browse the Historic Recipe Bank for more recipes from America's past.
From thehenryford.org
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