New this month

Roast Turkey With Tasty Chestnut Stuffing

"Simple but seriously yummy. Originally submitted to"
Added to shopping list. Go to shopping list.


servings 1214 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 1214 kcal
  • 61%
  • Fat:
  • 58.3 g
  • 90%
  • Carbs:
  • 81.3g
  • 26%
  • Protein:
  • 85.4 g
  • 171%
  • Cholesterol:
  • 312 mg
  • 104%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

thankfully i tested this recipe before thanksgiving. it wasnt very flavorful, and it was kind of greasy. The chestnut stuffing was average... kind of bland. I will stick to my ususal turkey reci...

this was a huge hit I did add fresh herbs instead of dried and was generous also cut the butter in 1/2 and added 2 cans of chicken broth also made my own croutons from 12 grain bread am sure I w...

Using toasted chestnuts might have been a better idea.

Other stories that may interest you