12 oz. canned, unsweetened chestnuts, coarsely chopped
1 teaspoon ground sage
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups dry bread cubes
3/4 to 1 cup chicken broth
1 - 10 pound turkey
Cooking Oil
Instructions
Cook celery and onion in butter till tender.
Stir in chopped chestnuts, sage, salt, and pepper.
Combine bread cubes and onion-chestnut mixture.
Drizzle with enough broth to moisten, tossing lightly.
Rinse bird; pat dry.
Season cavities with salt.
Spoon some stuffing loosely into neck cavity; pull neck skin back and fasten securely.
Lightly spoon remaining stuffing into body cavity.
If opening has a band of skin across tail, tuck drumsticks under band; if not, tie legs securely to tail.
Twist wing tips under back.
Place bird, breast side up, on rack in shallow roasting pan. Brush with cooking oil.
Insert meat thermometer in center of the inside thigh muscle, making sure the bulb does not touch bone.
Roast, uncovered, in 325 degree oven for 4 to 4-1/2 hours or till meat thermometer registers 180 to 185 degrees and the drumstick moves easily in socket.
When bird is two-thirds done, cut band of skin or string between legs so thighs will cook evenly.
Let stand 15 minutes before slicing.
Serving
Suggestions
Serve with Giblet Gravy (see sauces section)
Originally Submitted
7/3/2010
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