April 10, 2010

Roast Turkey with Chestnut Stuffing

12 lb whole turkey, with neck and giblets removed.
2 lb chestnuts.
10 cups of dried bread crumbs.
1 teaspoon of dried thyme.
1 teaspoon of dried marjoram.
1 teaspoon of dried savory.
1 teaspoon of dried rosemary.
2 cups of butter.
2 cups of minced onion.
2 cups of minced celery.
Salt and freshly ground black pepper, to taste.

Instructions for Roast Turkey with Chestnut Stuffing:

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for about five minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for about thiry minutes until tender. Drain, then chop coarsely.

Melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.

Preheat oven to 350°F (175°C).

Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.

Roast turkey for about four hours. A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from the oven, place on platter, and allow the turkey to stand for about twenty minutes before carving.

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