Chestnut Stuffed Turkey - Giangi's Kitchen

Recipes: Holiday

Giangi Kitchen Giangi

Chestnut Stuffed Turkey

Published on November 26, 2016 | Holiday


Happy Thanksgiving

There are so many wonderful peoples, great successes, amazing things that had happened in my life and that I am grateful and thankful for.  Would love to list them all, but there is not enough space on this page to write them all down.

With that said, I do however want to send my love and gratitude to my family, my friends.  Your love and support is wonderful and fills my heart everyday with strength. Thank you and I love you.

To all of you my readers and followers a huge thank you for making this journey fun and exciting. Your support, comment, encouragements are greatly appreciate it.

But most of all to my sweet boy. You are growing so fast and so beautifully. I love the boy you are becoming. I love your pure heart, I love your laughter. Everyday I am thankful to be your mom. I love you.

To all have a wonderful Thanksgiving with your special loved one.

servings: prep time: 20 minutes cook time: 4 hours


Amount Item Add to Grocery List
2 peeled and chopped yellow onion
2 tablespoons unsalted butter
6 ounces sliced and cut into strips bacon
8 ounces sausage meat
1 casing removed breakfast sausage
1 peeled, cored and roughly chopped apple
equal pinch of cinnamon, dry mustard, pepper, ground cloves
24 steamed chestnuts
1 cleaned and patted dry turkey
thcik slices bacon
olive oil
salt and pepper

Preparation Instructions

  1. Preheat the oven at 375º.

  2. 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.

  3. 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. Work the stuffing lightly to well incorporate the meat and chestnuts, but not mashed them.

    Stuffed the turkey’s neck with the above stuffing. Close the opening. Place in a large cooking pan over a roast rack. Slightly oil the turkey with olive oil, salt and pepper.

  4. Cover the turkey’s breast with the thick bacon slices. Cover slight with aluminum foil. Cook approximately 20 minutes per pound.

  5. Poke with a fork once in a while to let the juices run form the breast and tight area.

  6. Baste with white wine and any juices from the bottom of the pan.

  7. When done remove from the heat and let rest for 10 minutes or so.

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

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