Turkey With Glazed Chestnuts Parsnips And Mushrooms Recipes

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ROAST TURKEY WITH CHESTNUT STUFFING



Roast Turkey with Chestnut Stuffing image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 20

1 (10 pound) turkey
Salt, white pepper
1 pound chestnut puree
1 tablespoon veal demi-glace
Salt, black pepper
2 tablespoons butter, softened
Clarified butter
1 medium onion, diced
2 ounces lean bacon
3 tablespoons parsley, chopped
Salt, black pepper
2 pounds ground pork
1 egg
Turkey neck (1/2 pound meat), finely chopped
1 medium onion, finely sliced
Clarified butter
3 1/2 cups water
2 bay leaves
Sprig thyme
1/4 cup port

Steps:

  • Mix the chestnut puree with the veal demi-glace. When smooth season with salt and pepper and add the softened butter.
  • Place 3 tablespoons clarified butter into a frying pan and add diced onion. Saute lightly. Cut bacon into fine strips and add to the onions. Fry together for 1 minute. Remove from the heat and place into a bowl with the chopped parsley. Season with salt and pepper and add the ground pork. Combine ingredients with an egg and mix well.
  • Place the onion into some of the clarified butter in a saucepan and allow to fry. Add the chopped turkey neck and brown. Add the water, bay leaves and thyme. Simmer the stock uncovered for 1 hour. After this time add 1/4 cup port and simmer for 5 minutes. To make the gravy, remove fat from baking pan and deglaze with the turkey stock. Serve gravy separately in a sauceboat.
  • For the turkey: Preheat the oven to 325 degrees. Paint grill rack with clarified butter. Place the chestnut dressing in the neck opening, pressing it in firmly. Place the pork dressing in the rear end. Truss the turkey. Lightly flour breast. Place the turkey on its side on a grill rack in a baking dish and bake for l hour. Turn the turkey onto the other side and roast for 1 hour. Turn the bird breast side uppermost and paint with clarified butter and season with salt and white pepper. Roast for a further 2 1/2 hours basting every 30 minutes with clarified butter.
  • Recommended drink: Good dry red wine, Claret style

ROASTED TURKEY WITH SCRUMPTIOUS CHESTNUT STUFFING



Roasted Turkey With Scrumptious Chestnut Stuffing image

Yum! This delicious turkey will be the spotlight of your Thanksgiving or Christmas table. Brining assures you'll have a very moist turkey. The aroma while the chestnut stuffing simmers is amazing. Chestnuts and mushrooms add texture to the stuffing. Both the turkey and stuffing are delicious and perfectly cooked.

Provided by Kami Roberts

Categories     Roasts

Time 6h

Number Of Ingredients 25

FOR TURKEY BRINE
14-17 lb whole turkey, thawed
1 c kosher salt
1/2 c brown sugar
juice and zest from one orange
1 Tbsp each of allspice, whole black pepper, and whole cloves
1 gal water
about 3 pounds of ice
FOR TURKEY OVEN PREP
1 c unsalted butter, softened
2 Tbsp fresh thyme, finely chopped
white vermouth
salt and pepper
FOR CHESTNUT STUFFING
12 slice white bread
1 1/2 lb whole chestnuts
6 oz whole cremini mushrooms
1/2 c chopped onion
3 - 4 stalks of celery; chopped
a handful of parsley, chopped (about a quarter cup)
3-4 Tbsp vegetable oil
1 tsp garlic powder
2 tsp poultry seasoning
1/2 tsp fresh ground black pepper
1 c chicken stock

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.

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ROAST TURKEY WITH CHESTNUTS RECIPE - D'ARTAGNAN
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  • Wipe the turkey inside and out with paper towels. Rub the skin thoroughly with the cut lemons. For the marinade, mix the garlic, salt, pepper, and nutmeg in a bowl and whisk in the wine.
  • Set the turkey in the roasting pan, spread it with the butter, and pour over the remaining marinade. Roast until the breast is brown, 25 to 30 minutes.
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