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
POMEGRANATE GLAZED TURKEY WITH WILD RICE AND CHESTNUT STUFFING
Steps:
- Preheat the grill to high heat.
- Season the turkey with olive oil, salt, and pepper. Let stand at room temperature for 20 minutes.
- Mix the rice, chestnuts, onion, and herbs together in a baking dish. Top with crumbled goat cheese. Cover with foil and set aside. Preheat the oven to 350 degrees F.
- Place the turkey on the grill and grill each side over high heat until nicely browned, about 4 to 5 minutes on each side. Turn the heat down to low and move the turkey pieces to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally, for 30 to 40 minutes. Then begin brushing the pomegranate juice on the turkey and continue until the turkey is cooked through; an instant-read thermometer inserted into the thickest part of the thigh, away from the bone should register 175 degrees F. Remove the turkey from the grill, transfer to a cutting board, and let it stand, loosely covered with foil, for 15 minutes before carving.
- Place the stuffing in the oven and let warm for 10 minutes. Serve stuffing with turkey. Bring any remaining pomegranate juice to a simmer and drizzle over the turkey.
ROAST TURKEY WITH WILD RICE STUFFING
This recipe is adapted from an old Food&Wine magazine. As I think that cooked celery is nasty, I always omit it. I like the variety of tastes and textures included in it.
Provided by StevenHB
Categories Whole Turkey
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Dilute the chicken stock with the water.
- Rinse the wild rice in several changes of cold water and drain.
- Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
- Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
- The cooking time may vary from 35-60 minutes.
- If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
- (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
- Season with pepper and salt, if needed.
- Let the stuffing cool thoroughly.
- In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
- Add the onion, celery and a pinch of salt.
- Bring to a boil over high heat.
- Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
- Strain the broth and set aside; you should have about 3 cups.
- Reserve the turkey gizzard and heart.
- Meanwhile, preheat the oven to 325 degrees.
- Spoon the stuffing into the check and neck cavities of the bird.
- Fold the neck skin over the stuffing and secure with skewers.
- Truss the bird with twine.
- Season the turkey liberally with salt and pepper and rub the butter all over.
- Wrap any leftover stuffing in a foil packet.
- Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
- Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
- Ten minutes before the roasting time is up, add the turkey liver to the pan.
- The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
- Transfer the turkey to a warm platter, reserving the liver.
- Let the bird rest for 30 minutes before carving.
- Heat the extra stuffing in the oven for about 25 minutes.
- Meanwhile, make the gravy.
- Pour all the juices into a large measuring cup.
- Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
- Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
- Whisk in 1 cup of the reserved turkey broth until smooth.
- Whisk in the remaining broth and simmer until thickened.
- Degrease the remaining juices in the measuring cup and stir them into the gravy.
- Chop the gizzard, heart and liver finely and stir into the gravy.
- Season with salt and pepper.
- Pour into a warmed gravy boat and serve alongside the carved turkey.
Nutrition Facts : Calories 1207.5, Fat 55.8, SaturatedFat 15.4, Cholesterol 416.8, Sodium 648.8, Carbohydrate 36.8, Fiber 4.4, Sugar 3.5, Protein 132.6
ROASTED FREE-RANGE TURKEY WITH PEAR AND CHESTNUT STUFFING
The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. To make the stuffing, in a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
- Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
- Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
- Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before carving.
ROASTED TURKEY WITH SCRUMPTIOUS CHESTNUT STUFFING
Yum! This delicious turkey will be the spotlight of your Thanksgiving or Christmas table. Brining assures you'll have a very moist turkey. The aroma while the chestnut stuffing simmers is amazing. Chestnuts and mushrooms add texture to the stuffing. Both the turkey and stuffing are delicious and perfectly cooked.
Provided by Kami Roberts
Categories Roasts
Time 6h
Number Of Ingredients 25
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.
TURKEY WITH CHESTNUT STUFFING
With delicious chopped chestnuts in the savory stuffing, this golden roasted bird is a special Thanksgiving treat. It's a "must" on the menu at the annual holiday meal my family shares with dear friends.-Ardis Rollefson, Jackson Hole, Wyoming
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 18 servings (9-10 cups stuffing).
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven, bring 2 qts. of water to a boil. Cut an "X" in each chestnut; drop into boiling water. Return to a boil; cook for 5 minutes. Remove from the heat; peel outer shell and inner skin. Coarsely chop chestnuts; set aside., In a small skillet, saute celery and onions in butter until tender. Transfer to a large bowl; add sausage, stuffing and chestnuts. Add broth and water; toss to mix., Loosely stuff turkey just before roasting. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil. Roast, uncovered, at 325° for 4-1/4 to 4-3/4 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. Cover loosely with foil if turkey browns too quickly., Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 787 calories, Fat 37g fat (12g saturated fat), Cholesterol 268mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 78g protein.
ROAST TURKEY WITH CHESTNUT STUFFING
The classic Christmas turkey with a flavour-packed sausage-based stuffing - you'll have plenty left to serve on the side too
Provided by Sara Buenfeld
Time 4h20m
Yield Serves 8, with leftovers
Number Of Ingredients 18
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.
Nutrition Facts : Calories 871 calories, Fat 46 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Protein 86 grams protein, Sodium 3.01 milligram of sodium
CHESTNUT STUFFING
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
- Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
- Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
- Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
More about "roasted turkey with scrumptious chestnut stuffing food"
5 DELICIOUS STUFFING RECIPES TO TRY THIS THANKSGIVING
From appliancesconnection.com
BEST THANKSGIVING FEASTS: WHERE TO CELEBRATE THANKSGIVING IN …
From asiaone.com
19 EASY FRIENDSGIVING RECIPES - CULINARY HILL
From culinaryhill.com
22 VEGAN THANKSGIVING RECIPES - VEGAN HEAVEN
From veganheaven.org
LEFTOVER TURKEY CASSEROLE IS THE ULTIMATE COMFORT FOOD
From usatoday.com
ROAST TURKEY WITH SAUSAGE STUFFING | BRITISH RECIPES | GOODTO
From goodto.com
ROAST TURKEY WITH CHESTNUT STUFFING RECIPES | GOODTO
From goodto.com
ROAST TURKEY WITH CHESTNUT STUFFING : RECIPES - COOKING …
From cookingchanneltv.com
CHESTNUT RECIPES: 10 IDEAS TO COOK CHESTNUTS AROUND HOLIDAYS
From cookist.com
CLASSIC ROAST TURKEY WITH STUFFING - BETTER HOMES
From bhg.com
15+ CHESTNUT RECIPES, FROM STUFFING TO SOUFFLé
From allrecipes.com
CHESTNUTS STUFFING TURKEY | METRO
From metro.ca
ROASTED TURKEY WITH CHESTNUT STUFFING - EAT SMARTER USA
From eatsmarter.com
CHESTNUT STUFFING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THANKSGIVING STUFFING RECIPES OUR READERS LOVE - THE NEW YORK …
From nytimes.com
SOURDOUGH STUFFING BALLS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHESTNUT STUFFING RECIPE - THE SPRUCE EATS
From thespruceeats.com
INA GARTEN HAS 7 DIFFERENT TURKEY RECIPES SURE TO PLEASE ANY ...
From msn.com
BEST SCRUMPTIOUS STUFFING RECIPES RECIPES, NEWS, TIPS AND HOW-TOS
From foodnetwork.ca
CAJUN TURKEY STUFFING RECIPES - NDALU.UK.TO
From ndalu.uk.to
ACE FIT | ROAST TURKEY WITH CHESTNUT STUFFING
From acefitness.org
THANKSGIVING IN VEGAS IN 2022: WHERE TO EAT, SHOP, & VOLUNTEER
From vegasfoodandfun.com
ROAST TURKEY WITH CHESTNUT-APPLE STUFFING - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love