Roast Turkey With Chestnut Dressing Recipe
Ingredients
1 10 to 12 pound turkey, thawed if frozen
Chestnut dressing
1/4 cup butter or margarine
1 large onion, peeled, chopped
2 stalks celery, chopped
1/4 pound ground veal
1/4 pound ground pork
1 turkey liver, chopped
3/4 teaspoon salt
Freshly ground black pepper
1/2 teaspoon Hungarian sweet paprika
6 cups soft bread cubes
1/4 cup chopped parsley
1 pound chestnuts, roasted, skinned, chopped
1 egg, well-beaten
5 slices bacon
Directions
Wash turkey well; drain.
Remove giblet pack; save liver for dressing.
Lightly salt cavity of turkey; set aside while preparing dressing.
Melt butter in large skillet.
Add onion and celery; saute until tender.
Using slotted spoon, transfer to large mixing bowl.
Add veal, pork, and liver to skillet; saute until lightly browned.
Season with salt, pepper, and paprika; add to onion mixture.
Add remaining stuffing ingredients; mix well.
Stuff turkey with dressing; truss.
Place in roasting pan, breast-side-up.
Lay bacon strips in single layer over turkey.
Roast in preheated 325 °F oven approximately 4 hours, to internal temperature of 185 °F.
Let stand, tented with aluminum foil, 20 minutes before carving.
Make a favorite gravy with pan drippings
Remove giblet pack; save liver for dressing.
Lightly salt cavity of turkey; set aside while preparing dressing.
Melt butter in large skillet.
Add onion and celery; saute until tender.
Using slotted spoon, transfer to large mixing bowl.
Add veal, pork, and liver to skillet; saute until lightly browned.
Season with salt, pepper, and paprika; add to onion mixture.
Add remaining stuffing ingredients; mix well.
Stuff turkey with dressing; truss.
Place in roasting pan, breast-side-up.
Lay bacon strips in single layer over turkey.
Roast in preheated 325 °F oven approximately 4 hours, to internal temperature of 185 °F.
Let stand, tented with aluminum foil, 20 minutes before carving.
Make a favorite gravy with pan drippings
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