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Recipe Roast Turkey With Tasty Chestnut Stuffing (Christmas)
Home Cooking Recipes
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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