Chestnut Stuffed Turkey

Thanksgiving Day is an annual holiday in the United States. A way of celebrating the harvest and other blessings for the past year.

It is believed Thanksgiving was modeled on a 1621 harvest feast shared by the English colonists, or Pilgrims, of Plymouth and the Wampanoag people.

Always celebrated on the fourth Thursday of November.

Sarah Josepha Hale is referred to as the “Godmother of Thanksgiving.” Her early New England celebrations emphasized a roast turkey.

After that, adopted by the rest of the country once proclaimed a national day by Abraham Lincoln in 1863. A way to unite the country amid the Civil War. Signed into a federal holiday in 1870 by Ulysses S. Grant.

Of course, the first Thanksgiving was not as copious as it is now with cranberries, potatoes, and stuffing, which were not introduced until another 50 or so years later.

We love our turkey, and the celebration remains the same. However, we have expanded our culinary journey, and as you may have noticed, our turkey has taken so many new ways to be prepared. Fry, smoked, baked, it will always be present at our Thanksgiving dinner table.

Stuffed with wonderful savory flavors, we all bring our own touch, life, and personality to the bird.

Since my first  Thanksgiving, I have brought a bit of France with me and united it with the turkey.

I make the chestnut stuffing as our turkey’s side dish, and as you can see by the recipe below, it is a bit different than you may be used to.

Preheat the oven temperature to 375F

• In a large skillet, on medium-high heat, add softened butter, the onions, and the bacon strips.

• Add the sausage meat and the sausage. Continue cooking and separating the pork meats with a spatula or wooden spoon.

• Add the apple to the meat and 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 incorporate the meat and chestnuts, but do not mash them.

Stuffing your turkey.

• Make two small incisions on each breast and on each thigh, and insert the garlic cloves in it.

• Add the remaining garlic to the turkey cavity. Season generously the cavity with salt and pepper.

• Stuff the turkey’s neck cavity with the above stuffing. Close the opening with pins and cooking twine/ kitchen twine.

Place in a large roasting pan over a roast rack.

• With the twine, bring together the legs and tuck them under the wings. Slightly oil the turkey with olive oil, and season generously with salt and pepper.

• Cover the turkey’s breast with the thick bacon slices. Cover slightly with aluminum foil.

Roasting your turkey.

• Roast for approximately 20 minutes per pound in a roasting pan.

• Poke with a fork occasionally to let the juices run from 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 it in a large bowl.

Slice the turkey on a carving board by starting with the breast, and moving to the tights.

Serve alongside apple slices sautéed with butter and warm steamed chestnuts.

Substitutes and additions

• Add some chopped onions, carrots, celery, and garlic to the bottom of the roasting pan. They will emit a great flavor if you are going to use them for gravy.
• If you can’t find yellow onions, shallots, white or red onions can be used interchangeably. Each has a slightly different flavor profile but will still add a savory depth to the stuffing.
• For those who don’t consume pork, turkey bacon can substitute for regular bacon.
• In case of an apple shortage, pears can be a great alternative. They have a similar texture and natural sweetness.
• If you don’t have cinnamon, nutmeg or allspice can provide a warm, subtly spicy flavor that complements the other ingredients.
• For those who prefer not to cook with alcohol or if cognac is not available, apple cider, chicken stock, or turkey stock can be used. The aim is to add a depth of flavor and some moisture.

Depending on your palate, you might want to add some extra flavors to your stuffing. Here are some suggestions:

• Fresh herbs: Rosemary, fresh thyme, and fresh sage can add a fragrant note to your stuffing.
• Dried fruits: Raisins, currants, or diced apricots can add a sweet contrast to the savory elements.

Storage 

Leftover stuffing should be stored in an airtight container in the refrigerator and consumed within 3-4 days for optimal freshness. If you have an excess of leftover turkey, consider freezing it.

Ensure the turkey is completely cool before packing it into a freezer-safe bag or container. It can be frozen for up to 3 months. 

When it comes to making this recipe ahead of time, there are a few stages that can be completed in advance.

The sausage and chestnut stuffing can be prepared a day ahead, stored in the refrigerator, and brought to room temperature before stuffing the turkey.

The turkey should be cooked on the day it is served to ensure maximum freshness and flavor.

Always defrost frozen turkey and frozen stuffing safely in the refrigerator.

Depending on the size of your turkey, this could take up to a couple of days, so plan accordingly!