Roast Turkey With Chestnut Stuffing

Ingredients

1 fresh turkey, with giblets - (10 to 12 4 tbsp unsalted butter (1/2 stick) - at ro, om temperature 1 lb fresh chestnuts, peeled* 3 cup ; water 1 lb pork sausage 2 shallots, peeled - finely chopped 1/4 cup fresh parsley, fine chopped 4 fresh thyme sprigs or 1/2 tsp dried thyme 1 bay leaf 1 salt and pepper, to taste 2 garlic cloves - peeled and minced 2 eggs, beaten 1 cup dry white wine 2 large onions, peeled - each cut into 8 4 medium carrots, peeled - cut in 2 pieces

Advertisements

Preparation
 
*To peel chestnuts, make a small cut on the flat side of each
chestnut, making sure to cut all the way through the outer skin.
Place chestnuts in a medium-size saucepan, cover with water, and
bring to a boil over high heat. Then reduce heat to low. Remove
several chestnuts from the water and peel them with a sharp paring
knife, being sure to remove both the outer peel and the dark inner
skin that is attached to the meat. If the chestnuts cool before you
have a chance to peel them, place them back in the water to heat, as
it is virtually impossible to remove the inner skin when the chestnut
is cool.

Remove giblets and neck from the turkey; set aside. Rinse the turkey
well inside and out until the water runs clear. Pat it thoroughly
dry. Carefully separate the skin from the breast by running your
fingers between the skin and the meat, being careful not to poke any
holes in the skin. Spread the butter on the meat.

Bring the water to a boil in a vegetable steamer over high heat. Add
the chestnuts, cover, and steam until they are tender, about 30
minutes. Remove the steamer basket from the heat.

In a medium-size bowl, gently break the chestnuts into bite-size
pieces. Mixing well after each addition, stir in the pork, shallots,
herbs, salt and pepper, garlic and eggs. Chop giblets and add them to
the mixture, mixing well. To test for seasoning, pinch off a
teaspoon of the mixture and cook it in a small skillet over medium
heat until it is cooked through. Taste for seasoning and adjust
accordingly.

Fill the turkey with as much stuffing as it will hold, but don t pack
it tightly. Truss the turkey. Place the turkey in a large roasting
pan, and pour wine around it. Roast at 350 F. until turkey is golden,
basting every 30 minutes with pan liquids. If the breast is browning
too quickly, cover it loosely with aluminum foil. After 2 hours, add
the onions and carrots to the pan, spacing them evenly around the
turkey. The turkey is done when the skin is golden, the thigh is
tender when pressed, and the leg joints move easily up and down in
their sockets, 3 to 3 1/2 hours more.

Remove turkey from the oven and from the roasting pan; let it rest
for at least 30 minutes or as long as 45 minutes before carving.
While it is resting, turn the turkey over so it is resting on its
breast. Prop the legs so they are slightly higher than the breast,
allowing juices to run back into the breast meat. Reduce the cooking
juices slightly over medium-high heat, about 2 minutes, scraping up
any brown bits. Season to taste with salt and pepper. Strain juices
and pour into a gravy boat.

Scoop out the stuffing into a serving dish and keep warm while you
carve the turkey. Serve; pass the gravy boat.

Yield: 8 to 10 servings.

The stuffing is good for any poultry, and can be cooked on its own and
served as a side dish to pork roast as well. To cook the stuffing
separately, bake it in a covered dish at 350 F. until it is nearly
cooked all the way through, about 30 minutes. Then remove the cover
and continue cooking until it has browned slightly on top and is
clearly cooked through, an additional 10 to 15 minutes. If you cook
the stuffing separately, your turkey may take slightly less time to
cook.

Also good accompanied by either a red Burgundy or a Volnay.

From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman
Publishing Company, Inc., 1991. Pp. 174-175. ISBN 0-89480-772-2.
Electronic format by Cathy Harned.

 

 
Servings:
8

 

Roast Turkey With Corn Bread Chorizo Stuffing
Wash turkey under hot water. Pat exterior and cavities completely dry with paper towels. Smear turkey with 4 Tbsp butter. Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl. Saute the chorizo in the (Upload by user)

Roast Turkey With Corn Bread Stuffing
1. Preheat oven to 425 F.~ 2. Cut butter into very thin slices; place in freezer to harden while you prepare bird.~ 3. Wash turkey inside and out. Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the breast, separate the skin from the meat (Upload by user)

Roast Turkey With Grand Marnier Apricot Stuff
FOR TURKEY: Make the stuffing. Preheat oven to 450 degrees F. Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in teh neck and body cavities. Spoon the stuffing loosley into the cavities. Set aside any extra stuffing (Upload by user)

Roast Turkey With Grand Marnier Apricot Stuffing
Make the stuffing Preheat oven to 450 F. Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in the neck and body cavities. Spoon the stuffing loosly into the cavities. Set aside any extra stuffing. Sew up the cavities or close w (Upload by user)

Roast Turkey With Stuffings
Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by (Upload by user)

Roast Turkey With Wild Rice Stuffing.
Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon in water before adding rice. Preheat oven to 325 deg.F. In medium skillet, cook celery and green pepper in butter until tender. Dissolve the remaining bouillon in hot water. In large bowl, combine rice, v (Upload by user)

Roast Turkey
How much to buy: 1/2 lb per serving. Defrost time: 20 lb bird takes 3 days in fridge or 12 hours in sink of water Remove giblets as soon as thawed. Roast time: Unstuffed, chilled turkey at 325 deg 6 8 lbs 2 3/4 to 3 1/2 hours 8 12 lbs 3 1/4 to 4 hours 12 16 lbs 3 1/2 to 4 (Upload by user)

Roman Pie
*Note: Weight given for turkey or chicken is skinned, boned weight. Goose, pheasant and other birds can be used instead. **Well flavoured, clear stock and a little gelatine powder may be substituted for canned consomme. Make a smooth, rich sauce with the butter, flour (Upload by user)

Rooby s Turkey Curry Casserole
6 TB cornstarch 3 3/4 c milk 15 oz can chicken broth 1 ts salt 2 ts garlic powder 1/2 ts black pepper 1 TB good quality curry powder 1 ts cayenne 2 ts sugar 2 TB butter or olive oil 2 c mushrooms sliced 1 md onion chopped 3/4 c Parmesan chee (Upload by user)

Rosemary Turkey Salad
Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On Individual Serving Plates. Top Each With 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture Onto Each Plate & Serve Imme (Upload by user)
TAG: turkey, rosemary, ,

Ross Family Favorite Turkey
Bring your turkey to room temperature. If frozen, thaw according to label directions. An ice cold or very cold turkey does not roast well. Some cooks rinse the turkey with water and pat it dry.When you handle any poultry be very careful and clean with preparation and cleanup. (Upload by user)
TAG: turkey, baking, minutes, stuffing, favorite, ,

Rotelle With Smoked Turkey Broccoli Pepp
Rotelle with Smoked Turkey, Broccoli and Peppers Cook broccoli in large pot of boiling salted water until criisp tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry. Return water to b (Upload by user)
TAG: broccoli, turkey, pasta, minutes, water, rotelle, smoked, tender, ,

Roulade Of Turkey With Asparagus Crushed
Lightly steam asparagus. Peel, seed and chop tomatoes. Lightly flatten each cutlet. Place 6 asparagus spears at center of each, sprinkle with a tbs of chives and roll up, reserving remaining chives for garnish. Wrap in plastic wrap and set aside. Heat olive oil in a nonstick ski (Upload by user)
TAG: asparagus, minutes, chives, roulade, turkey, ,

Roulades Of Veal With Chevre
Pound meat until paper thin. Sprinkle slices with salt and pepper. Place half rounds of cheese at one end of slice. Sprinkle with chives and Herbes De Provence. Fold in sides and roll up jelly roll fashion, enclosing cheese. Dip rolls in egg and then crumbs. Let dry on wax paper (Upload by user)
TAG: rolls, ,

Rustic Sausage Sauce
1. In large nonstick skillet, heat oil. Add onion; cook, stirring frequently, 3 4 minutes, until tender. Add sausage and oregano; cook, stirring to break up sausage, 10 12 minutes, until browned. 2. Stir in broth and peas; cover and cook 5 minutes, until peas are tender. Stir in (Upload by user)
TAG: minutes, sausage, ,

Sage Dressing
PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned. In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted bu (Upload by user)
TAG: stuffing, celery, skillet, butter, ,