Ingredients Jump to Instructions ↓

  1. 1 pound chestnuts

  2. 2 cups chopped celery

  3. 2 cups chopped onions

  4. 1/2 cup butter, cubed

  5. 1 pound bulk pork sausage, cooked and drained

  6. 1 package (16 ounces) crushed seasoned stuffing

  7. 1 can (14-1/2 ounces) chicken broth

  8. 1 cup water

  9. 1 turkey (18 to 20 pounds)

  10. 2 tablespoons canola oil

Instructions Jump to Ingredients ↑

  1. 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 meat 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. Yield: 18 servings (9-10 cups stuffing). Editor's Note: Stuffing can be prepared as directed and baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for 40 min. Uncover and bake 10 minutes longer or until lightly browned.


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