Print Recipe

Chestnut Stuffed Turkey

Course Holiday, Thanksgiving
Cuisine American, French
Keyword chestnut, holiday, sausage, stuffing, turkey
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Calories 736 kcal

Ingredients

  • 2 yellow onion 2 peeled and chopped yellow onion
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 6 ounces bacon 6 ounces sliced and cut into strips bacon
  • 8 ounces sausage meat 8 ounces sausage meat
  • 1 breakfast sausage 1 breakfast sausage, casing removed
  • 1 apple 1 peeled, cored and roughly chopped apple
  • cinnamon mustard pepper ground equal pinch of cinnamon, dry mustard, pepper, ground cloves
  • 24 chestnuts 24 steamed chestnuts
  • 4 pounds turkey 4 pounds cleaned and patted dry turkey
  • 6 bacon 6 thick slices of bacon
  • cup cognac ⅔ cup cognac
  • olive oil olive oil
  • 1 bottle of white wine 1 bottle of white wine
  • 6 garlic cloves 6 garlic cloves, peeled
  • salt and pepper salt and pepper
US - Metric

Instructions

  1. Preheat the oven at 375º F.

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

  5. Make 2 small incisions on each breast as well as on each thigh and insert the garlic cloves in it Add the remaining garlic in the turkey cavity. Season generously the cavity with salt and pepper.

  6. Stuffed the turkey’s neck with the above stuffing. Close the opening with pins and cooking twine. Place in a large roasting pan over a roast rack. With the twine bring together the legs and tuck under the wings. Slightly oil the turkey with olive oil, salt, and pepper.

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

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

  9. Baste with white wine and any juices from the bottom of the pan every 20 to 25 minutes

  10. When done, no more juices running out when poking the turkey, remove from the oven and let rest for 10 minutes or so covered.

  11. Remove the stuffing before slicing the turkey and place in a serving bowl.

  12. Slice the turkey by starting with the breast and moving to the tights. Serve alongside apple slices sautéed with butter and warm steamed chestnuts.

Nutrition Facts
Chestnut Stuffed Turkey
Amount Per Serving
Calories 736 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 12g75%
Cholesterol 276mg92%
Sodium 706mg31%
Potassium 1028mg29%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 3g3%
Protein 77g154%
Vitamin A 315IU6%
Vitamin C 13.4mg16%
Calcium 50mg5%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.