Ingredients Jump to Instructions ↓

  1. 1/2 cup whole chestnuts

  2. 2 tablespoons vegetable oil

  3. 1 onion, minced

  4. 2 celery ribs, chopped

  5. 2 cloves garlic, crushed

  6. 2 teaspoons crushed dried parsley

  7. 1 teaspoon crushed dried sage

  8. 1 teaspoon crushed dried rosemary

  9. 1 teaspoon crushed dried thyme

  10. 1 tart apple, peeled, cored and diced

  11. 1 large egg, lightly beaten

  12. 5 cups stale bread, cubed and then lightly crumbled

  13. 1 1/4 cups chicken broth, warm

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon ground black pepper

  16. 1 (10-pound) whole turkey

  17. 1/4 cup butter, melted

Instructions Jump to Ingredients ↑

  1. To roast chestnuts, cut an X in the flat side of each chestnut. Bake 10 to 15 minutes in a 425°F oven. Cool, peel and chop. In a large pot over medium-high heat, heat oil; add onions and celery and sauté until soft and lightly golden, 3 to 5 minutes. Reduce heat and stir in garlic, parsley, sage, rosemary, thyme and apple; cook 3 to 4 minutes. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth; season with salt and pepper. Set aside to cool. Preheat oven to 325 °F (160°C). Remove any giblets from inside the turkey. Rinse turkey inside and out with cold water. Dry with paper towels. Loosely fill the neck cavity with the chestnut stuffing; fold skin under and fasten with a toothpick. Loosely stuff the main cavity allowing room for expansion. Place turkey, breast-side up, on a rack in a large roasting pan. Drizzle with melted butter. Generously sprinkle with salt and pepper. Bake, uncovered, basting the turkey every 20 to 30 minutes with pan juices. Roast for 20 minutes per pound or until the stuffing registers 165°F (approximately 75°C) and the thickest part of the thigh registers 180°F (approximately 80°C) on a meat thermometer. The juices should run clear, without any pink color, and the skin should be golden brown and crispy. Place the turkey on a warm platter, reserving the pan juices for gravy. Let the turkey rest, loosely covered, for 15 minutes, before slicing. Serve with stuffing and gravy.


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