Roast Turkey With Chestnut Apple Stuffing Food

ROASTED CHESTNUT AND APPLE DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Cut the focaccia into small cubes and spread them out on a cookie sheet. Bake until dry and crunchy, 20 to 30 minutes.
• In a thick-bottomed pot, heat the butter and oil over medium low. Add the onions, celery and thyme; sweat the vegetables for 10 to 12 minutes. Season with salt and pepper.
• Turn the heat up to medium high and add the apples. Cook until the apples start to brown, 8 minutes.
• Turn off the heat and add the chestnuts and bread; toss to mix.
• Pour in the chicken stock, 1 cup at a time, mixing well between additions -- you want the mixture moist, not soaking wet.
• Transfer the stuffing to a casserole dish, cover with foil and bake for 45 minutes. Uncover and bake for another 15 to 20 minutes, until golden.
• Serve warm.

CHESTNUT AND APPLE STUFFING

Steps:

• Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
• In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
• Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

ROAST TURKEY WITH CHESTNUT STUFFING RECIPE

Steps:

• To make the stuffing: Melt butter in a pan and add the onion. Cook it over a medium heat for 5-7 mins until the onion has softened. Remove the pan from the heat and leave the onions to cool.
• Mix together the sausage meat, breadcrumbs, egg, apple and sage, then add the onion mixture. Stir in the chestnuts, taking care that they don't get completely mashed and retain some texture.
• Use stuffing to fill neck cavity of turkey. (Shape any extra stuffing into balls and cook on a baking tray for 20-30 mins, after turkey has been taken out of the oven.) When the bird is stuffed, pull the neck skin tight over the stuffing without tearing it, and, if necessary, secure it with a couple of cocktail sticks.
• Set oven to 190°C/375°F/Gas 5.
• Weigh turkey to calculate the cooking time, allowing 20 mins per 500g. A 6kg turkey with stuffing will take 4 hours to cook.
• Place the turkey in a roasting tin and pour the stock around it. Brush the melted butter over the skin of the turkey. Cover with foil and place towards the bottom of the pre-heated oven. The shelf at the top will be used for the roasted vegetables.
• Keep the turkey covered with foil until the last 30-40 mins of the calculated cooking time, then remove the foil, baste the turkey and return it to the oven until cooked through. See tips.
• Remove the bird from the oven and transfer it to a warmed serving plate. Cover with clean foil and leave it to rest in a warm place for 20-30 mins before carving. Garnish with sprigs of rosemary.

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

APPLE CHESTNUT STUFFING

Steps:

• In a large skillet over high heat, melt butter until just golden brown.
• Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes.
• Reduce heat to medium and sauté for a further 5 minutes until onions are very soft then add the sliced garlic and sauté 2 more minutes.
• Add Calvados and 1 cup chicken stock, cook covered, on medium heat, about 10 minutes.
• Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender.
• Cool to room temperature.
• Preheat oven to 325 degrees F and butter a casserole dish.
• Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.
• If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
• Transfer to a buttered casserole dish.
• Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.

ROAST TURKEY WITH CHESTNUT STUFFING

Steps:

• First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
• Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
• Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
• Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
• On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
• Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.