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Tempting Turkey with Chestnut Stuffing Recipe
|Fatty bacon slices||1⁄4 Pound, chopped|
|Canned whole peeled chestnuts||1 1⁄4 Pound, drained (1 Can)|
|Fresh brown breadcrumbs||2 Cup (32 tbs)|
|Butter||2 Tablespoon, melted|
|Dried thyme||1 Teaspoon|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 2136 Calories from Fat 382
% Daily Value*
Total Fat 44 g67.2%
Saturated Fat 22.1 g110.5%
Trans Fat 0 g
Cholesterol 306 mg
Sodium 1070.2 mg44.6%
Total Carbohydrates 384 g128.1%
Dietary Fiber 9.4 g37.8%
Sugars 0.5 g
Protein 53 g106.3%
Vitamin A 23.7% Vitamin C 4.2%
Calcium 12.8% Iron 39.5%
*Based on a 2000 Calorie diet
2 Place the chestnuts in a large bowl and mash with a fork.
3 Add the bacon and bacon fat, salt and pepper, breadcrumbs, butter and thyme to the chestnuts. Mix well.
4 Add beaten egg to bind, and use to stuff neck end of bird. Sew up and truss.
5 Proceed to cook turkey a
6 Arrange, breast side down, on an up turned tea plate in a 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish.
7 Cover with a lid or a split roasting bag. Pierce bag, and microwave on full power for 17 minutes.
8 Turn turkey the right way up and cook for 1 1/2 hours on power 4 or DEFROST . Give the plate a half turn, three or four times during cooking.
9 Remove from the oven and stand, covered with a 'tent' of foil for 20 minutes before serving.