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Turkey with Chestnut Stuffing

 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 pork 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
  • and 165° for stuffing, basting occasionally. Cover loosely with

2 of 2

Turkey with Chestnut Stuffing (continued)

Directions (continued)

  • 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.
Nutritional 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.