Question

Roast Turkey with Chestnut Stuffing recipe

Answer 1

Roast Turkey with Chestnut Stuffing recipe

Chestnuts are the archetypal preclude to the winter holiday season. Jumpstart your holiday cheer with this Thanksgiving turkey recipe.

Ingredients:

1 (12-pound) turkey, with neck and giblets removed

2 pounds chestnuts

2 cups butter

2 cups minced onions

2 cups minced celery

1 teaspoon dried thyme

1 teaspoon dried savory

1 teaspoon dried rosemary

10 cups dried breadcrumbs

Salt and black pepper, to taste

Directions:

1) Using a sharp knife, cut a cross on the flat side of each chestnut. Bring a medium pot of water to a boil; add chestnuts and cook 5 minutes. Drain. When cool enough to handle, remove shells from chestnuts and inner brown skins. Return chestnuts to pot; cover with fresh water and bring to a boil Cook 30 minutes, until tender. Drain and chop chestnuts.

2) Preheat oven to 350°F.

3) Melt butter in a large skillet over medium heat. Add onions, celery, thyme, savory, and rosemary; cook until softened, about 8 minutes, stirring occasionally. Transfer to a large mixing bowl; add breadcrumbs and reserved chestnuts and mix well. Set aside.

4) Wash turkey with cold water; pat dry. Place in a medium roasting pan; rub salt and pepper into cavities. Loosely spoon reserved stuffing mixture into cavities. Close skin with skewers or kitchen twine, and time drumsticks together.

5) Roast turkey 4 hours, placing a foil tent over the roasting pan during the last half of roasting time. Remove turkey from oven, place on serving platter, and let stand 20 minutes before carving.

Answer 2

Ingredients:

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.

Directions:

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.