TURKEY WITH CHESTNUT STUFFING
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
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.
HERB-ROASTED TURKEY
This easy method produces all the good looks and moist flavor you dream of in an oven-roasted turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges for a show-stopping Thanksgiving turkey.
Provided by Jessie Price
Categories 5-Ingredient Chicken Recipes
Time 3h30m
Number Of Ingredients 7
Steps:
- Position a rack in the lower third of the oven; preheat to 475 degrees F.
- Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
- Reduce oven temperature to 350° and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
Nutrition Facts : Calories 172 calories, Cholesterol 88 mg, Fat 7 g, Protein 25 g, SaturatedFat 2 g, Sodium 320 mg
ROAST TURKEY WITH CHESTNUT STUFFING
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 TASTY CHESTNUT STUFFING
Simple but seriously yummy. Originally submitted to ThanksgivingRecipe.com.
Provided by Allrecipes Member
Yield 15
Number Of Ingredients 12
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.
- Melt the butter or margarine in a saucepan. Add onions and celery, and cook until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt to taste.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove neck and giblets: use for gravy if desired. Wash turkey with cold water, and dry. Rub salt and pepper into body cavities. Spoon stuffing into body cavities. Do not pack tightly. Close skin with skewers or twine, and tie drumsticks together. Place turkey on a roasting pan.
- Roast the turkey, uncovered, for 20 minutes per pound. Test after three hours for doneness with a fork to see if juices run clear, and with a thermometer for an internal temperature of 175 degrees F (80 degrees C). If the turkey gets too dark, place an aluminum foil "tent" over the breast. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.
- Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.
Nutrition Facts : Calories 1213.5 calories, Carbohydrate 81.3 g, Cholesterol 312 mg, Fat 58.3 g, Fiber 4 g, Protein 85.4 g, SaturatedFat 24.8 g, Sodium 952.5 mg, Sugar 12.1 g
HERB-ROASTED TURKEY WITH CHESTNUT-AND-SAUSAGE STUFFING
The turkey is roasted with parsley and sage leaves tucked under its skin for extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 10 to 12
Number Of Ingredients 6
Steps:
- Preheat oven to 425, with rack in lower third. Rinse turkey inside and out, and pat dry with paper towels. Place on a rack set in a large roasting pan.
- Blend 4 tablespoons butter with 2 teaspoons salt; season with pepper. Loosen skin of turkey at body-cavity end with your fingers; spread mixture under skin all over (reach as far back as possible).
- Gently push 3 parsley sprigs under skin on each side of turkey breast (use a table knife to push them as far as possible, keeping leaves flat). Loosen neck skin; slide a parsley sprig on each side of top of breast. Repeat with sage leaves, placing 4 leaves on each side of breast and 2 leaves on each side of top of breast.
- Rub turkey with remaining 4 tablespoons butter. Sprinkle with 1 teaspoon salt; season with pepper. Loosely stuff body cavity with 4 3/4 cups stuffing, andneck cavity with 1/4 cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body, and secure with toothpicks. Tuck wing tips under wings.
- Roast turkey 30 minutes. Baste turkey; reduce oven temperature to 350. Continue to roast until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 180, and stuffing registers 165, 2 to 3 hours. (If skin darkens too quickly during roasting, tent with foil.)
- Let turkey rest 20 minutes before carving. Leave juices in roasting pan to make gravy.
ROAST TURKEY WITH CHESTNUT STUFFING
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
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
GREEK TRADITIONAL TURKEY WITH CHESTNUT AND PINE NUT STUFFING
This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.
Provided by Penelope Karagouni
Categories World Cuisine Recipes European Greek
Time 4h45m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
- Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
- In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
- Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).
Nutrition Facts : Calories 930.3 calories, Carbohydrate 22.3 g, Cholesterol 321.8 mg, Fat 52.2 g, Fiber 0.6 g, Protein 86.1 g, SaturatedFat 20.4 g, Sodium 571.7 mg, Sugar 4.8 g
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- Remove giblets and neck from turkey; reserve for Giblet Gravy. Rinse turkey thoroughly with cold water, and pat dry. Cover and refrigerate while preparing stuffing.
- Stuff Chestnut Stuffing into cavity of turkey and close cavity with skewers. Tie ends of legs to tail with string or tuck them under band of skin at tail. Lift wingtips up and over back, tucking under bird securely.
- Brush entire bird with vegetable oil, and place breast side up in a roasting pan. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325° for 3 1/2 hours, basting frequently with pan drippings. Cut the string or band of skin holding the drumstick ends to the tail. Continue baking an additional 30 minutes to 1 hour until drumsticks are easy to move, or meat thermometer registers 185°. If turkey gets too brown, cover lightly with aluminum foil.
- Transfer turkey to serving platter. Skim fat from pan drippings and discard fat. Reserve pan drippings for Giblet Gravy. Let turkey stand 15 minutes before carving. Serve with Giblet Gravy.
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