Non-VegetarianNew England cuisine Main Course

Roast Turkey with Chestnut Stuffing

Name: Roast Turkey with Chestnut Stuffing
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 10 servings
Cuisine: New England
Ingredients: 1 turkey; 1 cup chestnuts; 6 cup Bread; 1 Onion; 2 Celery; 0.5 cup Butter; 1.5 cup chicken broth; 2 tsp sage; Salt

A traditional roast turkey with a savory chestnut and herb stuffing, echoing the harvest feast associated with Plymouth Colony.

🇺🇸United States· Massachusetts

Prep: 40 min
Cook: 180 min
Total: 220 min
Servings: 10
Difficulty: Hard
Calories: 540 kcal

Equipment

•Roasting pan with rack
•Meat thermometer

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 28
carbs: 24
protein: 46
calories: 540

Instructions

1
Preheat your oven to 325°F (165°C).
2
Melt butter in a skillet. Cook the onion and celery until they are soft.
3
Mix the cooked vegetables with the bread cubes, chestnuts, sage, salt, and pepper.
4
Pour broth over the stuffing mixture. Stir until it is evenly damp, but not soggy.
5
Loosely spoon stuffing into the turkey cavity. Put any leftover stuffing into a buttered baking dish.
6
Tie the turkey legs with kitchen twine (truss). Place the turkey breast-side up on a rack in a roasting pan.
7
Roast for about 3 hours for a 12-pound bird, spooning juices over it occasionally. Remove when a thermometer in the thigh reads 165°F (74°C), covering loosely with foil if browning too fast.
8
Bake the extra dish of stuffing in the oven for the final 45 minutes.
9
Let the turkey rest for 20 minutes before carving. Serve warm with the stuffing.

Chef's tips

Roast the turkey breast-side up on a rack so heat circulates evenly, and cover loosely with foil if the skin browns too quickly. Let the bird rest at least 20 minutes before carving to keep the meat juicy.

Storage

Refrigerate leftover turkey and stuffing separately up to 4 days.

Reheating

Reheat covered in a low oven with a splash of broth to keep moist.

Common mistakes to avoid

•Packing the stuffing into the bird too tightly, which prevents it from cooking evenly.
•Skipping a meat thermometer, which can lead to overcooked dry meat or undercooked meat.