Roasted Turkey With Scrumptious Chestnut Stuffing Recipes

ROAST TURKEY WITH TASTY CHESTNUT STUFFING

Steps:

• With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
• To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.
• Preheat oven to 350 degrees F (175 degrees C).
• Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.
• Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

ROASTED TURKEY WITH SCRUMPTIOUS CHESTNUT STUFFING

Steps:

• 1. FOR TURKEY BRINE: Combine all brine ingredients except for turkey and ice in a large stockpot, or work in even batches in a smaller pot. Bring to a boil over medium-high heat, then bring down to a simmer for about ten minutes. Remove from heat and let cool completely.
• 2. Pour brine into a container wide enough so that the turkey can lay breast side down. Remove giblets from turkey and reserve for gravy or another use. Lower turkey into brine, and add ice. Cover and let stand overnight.
• 3. Meanwhile, prep the stuffing for the following day by first, roasting chestnuts. Pre-heat oven to 425. Cut a shallow cross into the flat side of each chestnut, careful not to pierce the shell through to the flesh. Spread on a rimmed baking sheet and roast for about 15 mins. Chestnuts are easier to peel when they are still hot, so let them cool just enough to handle them before peeling with your hands. Make sure to get all the shells and peels off completely. Coarsely chop the flesh.
• 4. Mix the chestnuts and the chopped onion and celery, cover, and chill until ready to use.
• 5. Spread the bread slices, six at a time, on a baking sheet. Pre-heat broiler and broil bread in two batches, about 2-3 minutes on each side until bread is an even tan on both sides.
• 6. Let the bread cool completely before cubing each slice into 1/2 in cubes. Pour bread and any loose crumbs into a large bowl and let sit overnight to completely dry out.
• 7. Rub a brush or paper towel over cremini mushrooms to remove any dirt and moisture. Make sure they are completely dry. Slice mushrooms to a medium thickness and spread on a paper plate. Cover with a second paper plate and place into the coldest part of your refrigerator; away from any humidity or moisture.
• 8. When turkey is ready to be removed from the brine, first remove the chestnut/veggie mixture from the fridge. Combine mixture with mushrooms. Heat oil in a very large saucepan or dutch oven over medium high heat. Carefully stir in mixture. Stir and simmer until vegetables are just soft. Stir in toasted bread and crumbs, seasonings and parsley. Heat for about a minute more, then stir in broth. Continue to heat and stir until mixture is combined, hot, and moist, about three minutes. Remove from heat, cover,and keep very warm.
• 9. For turkey oven prep, mix thyme and unsalted butter. Loosen turkey skin in breasts and drumsticks, and spread butter mixture under the skin, pressing so that the turkey is as evenly covered as possible. Turn turkey breast side down and lay neck skin flat so neck cavity is exposed.
• 10. Using gloves, stuff turkey neck cavity ONLY with very warm stuffing, filling in as much as possible. Pull neck skin up to wings to hold stuffing in place. Fold wings over neck skin and tie with kitchen string to hold them in place --- using metal skewers or poultry pins if necessary.
• 11. Turn turkey breast side up and tie legs together with kitchen string. Brush vermouth over entire surface of turkey skin and sprinkle with salt and pepper. Pre-heat oven to 350 and roast turkey in a large roasting pan on a roasting rack for 4-6 hours or until thermometer reading from a thigh reaches 160 degrees. Baste turkey when fat renders, but only about once an hour. Let turkey rest about 40 minutes before carving. Remove wings and carve neck side first, and get a little bit of stuffing inside each slice. Serve with giblet gravy.

ROAST TURKEY WITH CHESTNUT STUFFING

Steps:

• First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
• Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
• Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
• Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
• On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
• Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.

ROASTED FREE-RANGE TURKEY WITH PEAR AND CHESTNUT STUFFING

Steps:

• Heat oven to 375 degrees. To make the stuffing, in a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
• Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
• Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
• Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before carving.

TURKEY WITH CHESTNUT STUFFING

Steps:

• In a large saucepan or Dutch oven, bring 2 qts. of water to a boil. Cut an "X" in each chestnut; drop into boiling water. Return to a boil; cook for 5 minutes. Remove from the heat; peel outer shell and inner skin. Coarsely chop chestnuts; set aside., In a small skillet, saute celery and onions in butter until tender. Transfer to a large bowl; add sausage, stuffing and chestnuts. Add broth and water; toss to mix., Loosely stuff turkey just before roasting. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil. Roast, uncovered, at 325° for 4-1/4 to 4-3/4 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. Cover loosely with foil if turkey browns too quickly., Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy.

HERB-ROASTED TURKEY

Steps:

• Position a rack in the lower third of the oven; preheat to 475 degrees F.
• Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
• Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
• Reduce oven temperature to 350° and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
• Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

ROAST TURKEY WITH CHESTNUT STUFFING RECIPE

Steps:

• To make the stuffing: Melt butter in a pan and add the onion. Cook it over a medium heat for 5-7 mins until the onion has softened. Remove the pan from the heat and leave the onions to cool.
• Mix together the sausage meat, breadcrumbs, egg, apple and sage, then add the onion mixture. Stir in the chestnuts, taking care that they don't get completely mashed and retain some texture.
• Use stuffing to fill neck cavity of turkey. (Shape any extra stuffing into balls and cook on a baking tray for 20-30 mins, after turkey has been taken out of the oven.) When the bird is stuffed, pull the neck skin tight over the stuffing without tearing it, and, if necessary, secure it with a couple of cocktail sticks.
• Set oven to 190°C/375°F/Gas 5.
• Weigh turkey to calculate the cooking time, allowing 20 mins per 500g. A 6kg turkey with stuffing will take 4 hours to cook.
• Place the turkey in a roasting tin and pour the stock around it. Brush the melted butter over the skin of the turkey. Cover with foil and place towards the bottom of the pre-heated oven. The shelf at the top will be used for the roasted vegetables.
• Keep the turkey covered with foil until the last 30-40 mins of the calculated cooking time, then remove the foil, baste the turkey and return it to the oven until cooked through. See tips.
• Remove the bird from the oven and transfer it to a warmed serving plate. Cover with clean foil and leave it to rest in a warm place for 20-30 mins before carving. Garnish with sprigs of rosemary.

ROASTED CHESTNUT STUFFING

Steps:

• Preheat the oven to 350˚F.
• Melt butter in a large skillet.
• Add chopped onions, carrots, and celery. Cook until soft and translucent, stirring to keep from browning.
• Add chopped chestnuts, herbs, and bone broth. Mix to combine the ingredients.
• Add bread cubes and incorporate well. If the stuffing is too dry, add more broth however, it should not be soggy.
• If stuffing your turkey: stuff turkey and roast for the appropriate time and temperature.
• If baking the stuffing separately, bake the stuffing in the large cast-iron skillet with lid or any other baking dish with cover (you can use aluminum foil) for 30 minutes.
• After 30 minutes, take lid or foil off and bake for another 10 minutes uncovered.
• Pro tip: if you are baking the stuffing separately you can drizzle turkey drippings over it to get a better flavor.