Roast Turkey With Tasty Chestnut Stuffing Recipe - Allrecipes.com
Roast Turkey With Tasty Chestnut Stuffing Recipe
  • READY IN 5+ hrs

Roast Turkey With Tasty Chestnut Stuffing

Recipe by  

"Simple but seriously yummy."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 4 hrs 30 mins
  • READY IN 5 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2003

Melt in your mouth kind of yummy!

 
Most Helpful Critical Review
Oct 28, 2010

very dry, boring and bland..........

 

13 Ratings

Nov 05, 2010

obviously miss francis is a hard woman to please but i found this dish very tasty, and obviously being a better cook than miss francis my turkey was moist and delicious. Thanks for sharing this recipe. Ignore the snobs of society

 
Nov 30, 2009

This was a hit last night for Thanksgiving! I'd never cooked with chestnuts before (half of the bag I bought had spoiled unfortunately, so the stuffing wasn't all that chestnutty); they were a seriously yummy addition to stuffing but time consuming to prepare. I added apples and used fresh herbs instead of dried, which I think is crucial to the flavor and appearance. I baked the leftover stuffing that didn't make it into the turkey, and it was a bit buttery--next time I might cut down on the butter and substitute some broth. We had an extra two guests for dinner last night and now there is just not enough leftovers! I might make another batch of this stuffing--it's seriously good.

 
Oct 13, 2009

The stuffing was very tasty, but too much bread crumbs and not enough other stuff. If i make this again in future i'll definitely add some fresh fruit (apples, pears).

 
Nov 29, 2007

Deeeelicious! This went over well at my Thanksgiving dinner. Bad thing that there wasn't any leftovers!

 
Nov 11, 2011

I've been making chestnut stuffing for more than 30 years, my mother made it before me and my grandmother had the recipe from her mother. I used to criss cross the chestnut too and that is a task I did for many years & hated it. My fingers were so sore and took over an hour to peel 2-3 lbs. About 4 yrs ago I decided to take a hammer to them. I hit each w/a hammer until they are split, then put them in the water for about 30 minutes until they are soft inside. You can also put them in the oven after they have been hit to save the vitamins. Then run them under cold water if I want to use them right away or wait until they cool. I also use ground beef and cook the giblets and grind them up and add them along w/onions, garlic, salt/pepper, oregano and bags of bread stuffing. I used to fry all of this for years, but now I put the stuffing in the oven and cover w/tin foil and bake for about 45 minutes (depending on the amount). Much easier and just as tasty. This can be done a day in advance. Stuff the bird as usual on Tday. Have a great Thanksgiving everyone!!!

 
Dec 05, 2013

What have you done with the giblets? My Gran, Mum, sister and I loved them. Much too good to waste. Cook them separately then either eat with the roast turkey or munch on them later. We always stuff the breast end with chestnut stuffing and the neck end with sausage meat. No turkey roast is complete without bread sauce. Cabriolaurie.

 

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Nutrition

  • Calories
  • 1103 kcal
  • 55%
  • Carbohydrates
  • 76.3 g
  • 25%
  • Cholesterol
  • 262 mg
  • 87%
  • Fat
  • 51.2 g
  • 79%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 79.4 g
  • 159%
  • Sodium
  • 838 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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