Roast Turkey with Chestnut Herbed Stuffing
1/2 cup whole chestnuts
2 tablespoons vegetable oil
1 onion, peeled and minced
2 celery ribs, chopped
2 clove garlic, crushed
2 teaspoons crushed dried parsley
1 teaspoon crushed dried sage
1 teaspoon crushed dried rosemary
1 teaspoon crushed dried thyme
1 tart apple, peeled, cored and diced
1 egg, lightly beaten
5 cups stale bread, cubed and then lightly crumbled
1-1/4 cups chicken broth, warm
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 10-lb. whole turkey
1/4 cup butter, melted
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 saute 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. 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 and the thickest part of the thigh
registers 180?F on a meat thermometer. The juices should run clear,
without any pink color, and the skin should be golden brown and
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.