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Recipe Roast Turkey With Tasty Chestnut Stuffing (Christmas)

Home Cooking Recipes
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Required Ingredients:

  • 12 pounds whole turkey
  • salt to taste
  • ground black pepper to taste
  • 2 pounds chestnuts
  • 2 cups butter
  • 2 cups minced onion
  • 2 cups finely diced celery
  • 10 cups bread crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground savory
  • 1 teaspoon dried rosemary

Preparing/Cooking:

  • 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.
  • Melt the butter or margarine in a saucepan.
  • Add onions and celery, and cook until limp.
  • Add bread crumbs and spices.
  • Mix thoroughly.
  • Mix in chestnuts.
  • Salt to taste.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove neck and giblets: use for gravy if desired.
  • Wash turkey with cold water, and dry.
  • Rub salt and pepper into body cavities.
  • Spoon stuffing into body cavities.
  • Do not pack tightly.
  • Close skin with skewers or twine, and tie drumsticks together.
  • Place turkey on a roasting pan.
  • Roast the turkey, uncovered, for 20 minutes per pound.
  • Test after three hours for doneness with a fork to see if juices run clear, and with a thermometer for an internal temperature of 175 degrees F (80 degrees C).
  • If the turkey gets too dark, place an aluminum foil "tent" over the breast.
  • Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.
  • Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.
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