Add a photo

Roast Turkey With Tasty Chestnut Stuffing

By: Christine L.  
"Simple but seriously yummy. Originally submitted to ThanksgivingRecipe.com."

Rating: This weblink has been rated 5 times with an average star rating of 3.2 Read Reviews (3)

Rate/Review | 157 people have saved this

What to Drink?

Wine Chardonnay
 

Servings  (Help)

Calculate

 

Original Recipe Yield 9 servings
 

Ingredients

  • 12 pounds whole turkey
  • salt to taste
  • ground black pepper to taste
  • 2 pounds chestnuts
  • 2 cups butter
  • 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. 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. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. 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.
  6. Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1213 | Total Fat: 58.4g | Cholesterol: 313mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2007 by Chelsea 
thankfully i tested this recipe before thanksgiving. it wasnt very flavorful, and it was kind... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2005 by joey cook 
this was a huge hit I did add fresh herbs instead of dried and was generous also cut the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by FETHIYE 
Using toasted chestnuts might have been a better idea. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?