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Stuffed Boned Turkey With Chestnuts Recipe
|Butter||1 Ounce (25 Gram)|
|Onion||1 Large, finely chopped|
|Pork sausage meat||3 Pound (1 1/2 Kilogram)|
|Fresh white breadcrumbs||4 Tablespoon|
|Thyme||1 Tablespoon, freshly chopped|
|Black pepper||To Taste|
|Celery salt||1 Teaspoon|
|Grated nutmeg||1 Teaspoon|
|Eggs||2 , lightly beaten|
|Port||3 Fluid Ounce (75 Milliliter)|
|Turkey||10 Pound, boned (1 Turkey, 4.5 Kilogram)|
|Butter||4 Ounce, melted (125 Gram)|
|Chestnuts||2 Pound (1 Kilogram)|
|Water||1 Pint (600 Milliliter)|
|Dark brown sugar||2 Teaspoon|
Serving size: Complete recipe
Calories 14965 Calories from Fat 7625
% Daily Value*
Total Fat 849 g1305.6%
Saturated Fat 297.2 g1485.9%
Trans Fat 2.9 g
Cholesterol 4979.2 mg
Sodium 14168.8 mg590.4%
Total Carbohydrates 564 g188.1%
Dietary Fiber 56.6 g226.4%
Sugars 127.4 g
Protein 1187 g2374.2%
Vitamin A 123.1% Vitamin C 95%
Calcium 119.5% Iron 450.1%
*Based on a 2000 Calorie diet
Add the onion and fry until it is golden brown.
Add the sausagemeat and cook, stirring, until it loses its pinkness.
Stir in the bread crumbs, thyme, pepper to taste, the celery salt and nutmeg.
Cook for a further 5 minutes, then remove from the heat.
Mix together the eggs, milk and port.
Stir into the sausagemeat mixture.
Return to the heat and cook, stirring, for 5 minutes.
Remove from the heat.
Rub the turkey all over with salt and pepper.
Lay it out flat and cover with the sausagemeat mixture.
Form into a roll, securing where necessary with a trussing needle and string.
Place the turkey in a roasting tin and dot with the remaining butter, cut into small pieces.
Roast in a fairly hot oven (190°C/375°F or Gas Mark 5) for 2 to 2 1/2 hours.
Baste occasionally with the melted butter.
Meanwhile, split the skins of the chestnuts at the pointed end and put in a saucepan.
Cover with water and bring to the boil.
Boil for 30 seconds, then drain and peel.
Put the measured water and brown sugar in the saucepan and stir over gentle heat to dissolve the sugar.
Add the peeled chestnuts and bring to the boil.
Cover and simmer for 20 minutes or until the chestnuts are tender but still firm.
Drain and refresh under cold running water.
Drain again and dry with kitchen paper towels.
Ten minutes before the turkey is cooked, arrange the chestnuts around it in the roasting tin.
Baste well with the cooking juices and continue roasting.
Transfer the turkey to a warmed serving dish.
Remove the trussing string.
Drain the chestnuts and arrange around the turkey.