Turkey with Chestnut Stuffing Recipe

3 1 2
Turkey with Chestnut Stuffing Recipe
Turkey with Chestnut Stuffing Recipe photo by Taste of Home
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Turkey with Chestnut Stuffing Recipe

Read Reviews
3 1 2
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 4-1/4 + standing
MAKES:
18 servings
TOTAL TIME:
Prep: 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 Jones Dairy Farm All Natural Pork Sausage Roll, 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 thermometer reads 180° for turkey 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.
Originally published as Turkey with Chestnut Stuffing in Taste of Home October/November 2001, p31

Nutritional Facts

8 ounce-weight: 787 calories, 37g fat (12g saturated fat), 268mg cholesterol, 782mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 78g protein.

  • 1 pound chestnuts
  • 2 cups chopped celery
  • 2 cups chopped onions
  • 1/2 cup butter, cubed
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, 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
  1. 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.
  2. 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.
  3. 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 thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. Cover loosely with foil if turkey browns too quickly.
  4. 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.
Originally published as Turkey with Chestnut Stuffing in Taste of Home October/November 2001, p31

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katlaydee3 User ID: 3741999 32700
Reviewed Nov. 28, 2010

"I did not really like this. I wanted to try something new for Thanksgiving, but next year I will go back to my wild rice stuffing."

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