Chestnut Stuffed Turkey
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Chestnut Stuffed Turkey
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The turkey has become the meal's star or, as some love to refer to, " Turkey Day."
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Ingredients
- 2 yellow onion peeled and chopped
- 2 tablespoons unsalted butter
- 6 ounces Bacon sliced and cut into strips
- 8 ounces sausage meat
- 1 breakfast sausage casing removed
- 1 apple peeled, cored and roughly chopped
- cinnamon, mustard, pepper ground equal pinch
- 24 chestnuts
- 4 pounds turkey cleaned and patted dry
- 6 thick slices of bacon
- ⅔ cup cognac
- olive oil
- 1 bottle of white wine
- 6 garlic cloves peeled
- salt and pepper
Instructions
- Preheat the oven at 375º F.
- In a large skillet heat the butter and add the onions and the bacon strips. Add the sausage meat and the sausage. Continue cooking and separating the pork meats with a spatula.
- Add the apple to the meat. Season with salt and pepper. Add the spices and mix well.
- Remove from the heat and add the steamed chestnuts and cognac. Work the stuffing lightly to well incorporate the meat and chestnuts, but not mashed them.
- Make 2 small incisions on each breast as well as on each thigh and insert the garlic cloves in it Add the remaining garlic in the turkey cavity. Season generously the cavity with salt and pepper.
- Stuffed the turkey’s neck with the above stuffing. Close the opening with pins and cooking twine. Place in a large roasting pan over a roast rack. With the twine bring together the legs and tuck under the wings. Slightly oil the turkey with olive oil, salt, and pepper.
- Cover the turkey’s breast with the thick bacon slices. Cover slight with aluminum foil. Cook approximately 20 minutes per pound.
- Poke with a fork once in a while to let the juices run form the breast and tight area.
- Baste with white wine and any juices from the bottom of the pan every 20 to 25 minutes
- When done, no more juices running out when poking the turkey, remove from the oven and let rest for 10 minutes or so covered.
- Remove the stuffing before slicing the turkey and place in a serving bowl.
- Slice the turkey by starting with the breast and moving to the tights. Serve alongside apple slices sautéed with butter and warm steamed chestnuts.
Notes
- Sausage meat, pork, and sausages cooked with apples, fresh chestnuts, and spices are all combined with cognac. I always add some to it, and it works like magic.
- I cover the breasts with thick bacon and bast them with almost a whole bottle of white wine. Remember to add the giblets and livers; you will be surprised by their deliciousness.
- My turkey cooks faster by not placing the stuffing in the central cavity.
- Always poke between the breast and the thigh to let out all the natural juices.
- Baste the turkey every 15 to 20 minutes to keep it moist, and turn it around if it starts to cook too fast on one side. I have an older oven, and this happens.
- Use thick aluminum foil to cover the turkey until the last 30 minutes of cooking so it will get nice and golden.
- Always let the turkey rest before slicing.
- Sausage meat, pork, and sausages cooked with apples, fresh chestnuts, and spices are all combined with cognac. I always add some to it, and it works like magic.
- I cover the breasts with thick bacon and bast them with almost a whole bottle of white wine. Remember to add the giblets and livers; you will be surprised by their deliciousness.
- My turkey cooks faster by not placing the stuffing in the central cavity.
- Always poke between the breast and the thigh to let out all the natural juices.
- Baste the turkey every 15 to 20 minutes to keep it moist, and turn it around if it starts to cook too fast on one side. I have an older oven, and this happens.
- Use thick aluminum foil to cover the turkey until the last 30 minutes of cooking so it will get nice and golden.
- Always let the turkey rest before slicing.
Nutrition Information
Show Details
Calories
736kcal
(37%)
Carbohydrates
17g
(6%)
Protein
77g
(154%)
Fat
38g
(58%)
Saturated Fat
12g
(60%)
Cholesterol
276mg
(92%)
Sodium
706mg
(29%)
Potassium
1028mg
(29%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
315IU
(6%)
Vitamin C
13.4mg
(15%)
Calcium
50mg
(5%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Calories | 736kcal | 37% |
| Carbohydrates | 17g | 6% |
| Protein | 77g | 154% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 276mg | 92% |
| Sodium | 706mg | 29% |
| Potassium | 1028mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 50mg | 5% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
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