Herb Roasted Turkey With Chestnut And Sausage Stuffing Food

TURKEY SAUSAGE AND CHESTNUT STUFFING

Steps:

• Preheat oven to 400 degrees F.
• Core the apples and dice them into 1-inch cubes. Dice the onion into 1/2-inch cubes.
• Over medium low heat, sauté the apples and onion in 1 tablespoon of the olive oil melted together with the unsalted butter. Cook for 10 minutes, until softened. Add the wine, cranberries, salt, and pepper, and let simmer for 5 minutes. Remove from heat and allow to cool; set aside.
• Over medium high heat in a large pan, heat the remaining tablespoon olive oil and add the turkey sausage removed from the casings. Cook until browned well, breaking the pieces up with a wooden spatula or spoon, about 8 to 10 minutes.
• In a large bowl combine the sautéed fruit/onion mixture, cooked sausage, chestnuts (whole or chopped), cornbread, and red pepper flakes (if using). Toss gently but well. Add the chicken broth and 3/4 cup of the Parmesan and toss again (may add another 1/2 cup broth if you feel the stuffing is too dry).
• Oil a large casserole dish (8.5 x 8.5 inch) with olive oil or pan spray, then pour stuffing into dish. Be gentle when spreading it in the pan, you don't want to smash the bread cubes.
• Sprinkle over the remaining Parmesan, and dot with the butter pieces.
• Bake in 400 degree F oven on middle rack for 45 minutes to 1 hour, until the top is golden brown.

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.

CHESTNUT-AND-SAUSAGE STUFFING

Steps:

• Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
• Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
• Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
• Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.
• Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.
• To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

ROAST TURKEY WITH CHESTNUT STUFFING

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