Chestnut Stuffed Turkey

  • 4 hrs 20 mins total
  • 20 mins prep
  • 4 hrs cook
  • serves 8 
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IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Chestnut Stuffed Turkey
Amount Per Serving
Calories 736 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 12g 60%
Cholesterol 276mg 92%
Sodium 706mg 29%
Potassium 1028mg 29%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 77g 154%
Vitamin A 6.3%
Vitamin C 16.3%
Calcium 5%
Iron 19.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Chestnut Stuffed Turkey

  • 4 hrs 20 mins total
  • 20 mins prep
  • 4 hrs cook
  • serves 8 

Ingredients

Original recipe yields 8 servings

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  • 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

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.

  4. Remove from the heat and add the steamed chestnuts. Work the stuffing lightly to well incorporate the meat and chestnuts, but not mashed them.

  5. 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.

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

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

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

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

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

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