Turkey Stuffed With Chestnuts Recipe
Turkey Stuffed With Chestnuts has a fine taste. Turkey Stuffed With Chestnuts gets its taste from turkey stuffed with chest nut filling. Turkey Stuffed With Chestnuts is inspired by many food joints across the world.
Ingredients
1 (10- to 12-lb.) turkey
Salt and freshly ground pepper to taste
1/4 cup butter, melted
Leaves from 1 sprig fresh rosemary or 1 teaspoon dried rosemary
Chestnut Stuffing:
1/2 lb. dried chestnuts
1/2 lb. pitted prunes
1/4 lb. sweet Italian sausage
1/4 lb. pancetta, cut into 4 slices and diced
1 sprig fresh sage or 1/2 teaspoon rubbed sage
About 3/4 cup dry white wine
1/3 cup Chicken Broth, or canned chicken broth, if desired
1 cup chopped walnuts
2 pears
2 apples
Salt to taste
1/3 cup brandy
Directions
Prepare Chestnut Stuffing.
Preheat oven to 350F (175C).
Butter a large roasting pan.
Wash and dry turkey thoroughly.
Season with salt and pepper inside bird and outside.
Stuff cavity at neck end of turkey.
Close tightly using thread or skewers.
Place turkey breast-side up in buttered roasting pan.
Brush turkey with melted butter.
Sprinkle rosemary and sage over turkey.
Roast 20 to 25 minutes per pound, 3 to 3-1/2 hours.
Baste several times during cooking with turkey juices or 1/2 cup white wine.
If turkey becomes too brown, cover with aluminum foil.
Place on a large cutting board and cool 5 minutes.
Carve turkey and arrange on a large warm platter.
Keep warm in oven while preparing sauce.
Remove as much fat as possible from pan juices.
Place roasting pan over high heat.
Add 1/3 cup white wine or chicken broth.
Deglaze pan by stirring to dissolve juices attached to bottom of pan.
Boil sauce until reduced to a medium-thick consistency.
Strain and place in a sauce-boat.
Chestnut Stuffing: Place chestnuts in a large bowl.
Add enough water to cover and soak overnight.
Rinse chestnuts, removing any skin still attached.
Place in a medium saucepan.
Add enough water to cover.
Bring water to a boil, then reduce heat to medium.
Cook chestnuts 30 to 40 minutes or until tender.
Drain and set aside.
Place prunes in a large bowl.
Add enough water to cover and soak 30 minutes.
Remove skin from sausage and break into small pieces.
Put sausage and pancetta in a medium skillet.
Saute over medium heat 5 to 10 minutes or until sausage loses its raw color.
Place in a large bowl.
Squeeze excess water from prunes.
Chop prunes and chestnuts.
Add to sausage mixture with walnuts.
Peel and dice apples and pears.
Add to sausage mixture.
Season with salt and pepper.
Stir in brandy.
Taste and adjust for seasoning.
Preheat oven to 350F (175C).
Butter a large roasting pan.
Wash and dry turkey thoroughly.
Season with salt and pepper inside bird and outside.
Stuff cavity at neck end of turkey.
Close tightly using thread or skewers.
Place turkey breast-side up in buttered roasting pan.
Brush turkey with melted butter.
Sprinkle rosemary and sage over turkey.
Roast 20 to 25 minutes per pound, 3 to 3-1/2 hours.
Baste several times during cooking with turkey juices or 1/2 cup white wine.
If turkey becomes too brown, cover with aluminum foil.
Place on a large cutting board and cool 5 minutes.
Carve turkey and arrange on a large warm platter.
Keep warm in oven while preparing sauce.
Remove as much fat as possible from pan juices.
Place roasting pan over high heat.
Add 1/3 cup white wine or chicken broth.
Deglaze pan by stirring to dissolve juices attached to bottom of pan.
Boil sauce until reduced to a medium-thick consistency.
Strain and place in a sauce-boat.
Chestnut Stuffing: Place chestnuts in a large bowl.
Add enough water to cover and soak overnight.
Rinse chestnuts, removing any skin still attached.
Place in a medium saucepan.
Add enough water to cover.
Bring water to a boil, then reduce heat to medium.
Cook chestnuts 30 to 40 minutes or until tender.
Drain and set aside.
Place prunes in a large bowl.
Add enough water to cover and soak 30 minutes.
Remove skin from sausage and break into small pieces.
Put sausage and pancetta in a medium skillet.
Saute over medium heat 5 to 10 minutes or until sausage loses its raw color.
Place in a large bowl.
Squeeze excess water from prunes.
Chop prunes and chestnuts.
Add to sausage mixture with walnuts.
Peel and dice apples and pears.
Add to sausage mixture.
Season with salt and pepper.
Stir in brandy.
Taste and adjust for seasoning.
