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Turkey with Chestnut Stuffing

With delicious chopped chestnuts in the savory stuffing, this golden roasted bird is a special Thanksgiving treat. It's a "must" on the menu at the annual holiday meal my family shares with dear friends.—Ardis Rollefson, Jackson Hole, Wyoming

18 ServingsPrep: 25 min. Bake: 4-1/4 + standing

Ingredients

1 pound chestnuts
2 cups chopped celery
2 cups chopped onions
1/2 cup butter, cubed
1 pound bulk Johnsonville® Ground Sausage, cooked and drained
1 package (16 ounces) crushed seasoned stuffing
1 can (14-1/2 ounces) chicken broth
1 cup water
1 turkey (18 to 20 pounds)
2 tablespoons canola oil

Directions

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

2 of 2

Turkey with Chestnut Stuffing (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (8 ounces) equals 787 calories, 37 g fat (12 g saturated fat), 268 mg cholesterol, 782 mg sodium, 30 g carbohydrate, 4 g fiber, 78 g protein.