Roast Turkey With Chestnut Dressing Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Turkey12 Pound (Thawed If Frozen)
 Chestnut dressing1 Tablespoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Onion1 Large, chopped
 Celery stalks2 , chopped
 Ground veal1⁄4 Pound
 Ground pork1⁄4 Pound
 Turkey liver1
 Salt3⁄4 Teaspoon
 Ground black pepper To Taste
 Hungarian sweet paprika1⁄2 Teaspoon
 Soft bread cubes6 Cup (96 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)
 Chestnuts1 Pound, roasted, skinned, chopped
 Egg1 , well-beaten
 Bacon slices5

Nutrition Facts

Serving size: Complete recipe

Calories 11631 Calories from Fat 4833

% Daily Value*

Total Fat 532 g818%

Saturated Fat 166.2 g830.9%

Trans Fat 12.7 g

Cholesterol 4956.1 mg

Sodium 7698.5 mg320.8%

Total Carbohydrates 404 g134.7%

Dietary Fiber 43.2 g172.6%

Sugars 88.6 g

Protein 1213 g2426.5%

Vitamin A 1534% Vitamin C 101.8%

Calcium 101.4% Iron 542%

*Based on a 2000 Calorie diet

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
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