Poultry
Roast Turkey and Chestnut Stuffing
- Details
- Category: Poultry
- Written by Chef Kosher
Chestnuts lend an aromatic flavor to this great dish!
Ingredients
- 12 lb turkey
- 2 lb chestnuts
- 2 cups margarine
- 2 cups minced onion
- 2 cups finely diced celery
- 10 cups bread crumbs
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon ground savory
- 1 teaspoon dried rosemary
Directions
1. Cut a cross on the flat side of each chestnut. In a saucepan, cover with water and simmer 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.
2. Melt the margarine in a saucepan. Add onions and celery, and cook until tender. Add bread crumbs and spices. Mix in chestnuts. Salt to taste.
3. Preheat oven to 350 F.
4. Remove neck and giblets from turkey. Wash with cold water, and pat dry. Rub salt and pepper into body cavities. Spoon stuffing inside, making sure NOT to pack tightly. Close skin with skewers or twine, and tie drumsticks together. Place turkey on a roasting pan.
5. Roast the turkey, uncovered, for 20 minutes per pound. After three hours test with a fork to see if juices run clear, and with a thermometer for an internal temperature of 175 F. 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.