Roast Turkey With Tasty Chestnut Stuffing is one of my favourite main dishes that I always look forward to. Sadly I only seem to have it at Christmas, Thanksgiving and Easter but always make sure its memorable. The lovely stuffing of herbs and the reliable trio of onions, celery and breadcrumbs creates a delicate burst of flavour. It also absorbs the amazing roasting flavours of the turkey whilst cooking making it even better.

Roast Turkey With Tasty Chestnut Stuffing

In my opinion the best stuffing for a roast turkey. Easy to cook and amazingly tasty.

4.58 from 40 votes

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Course: Main Dish

Cuisine: American, British

Keyword: Nuts, Roast, Stuffings, Turkey, Vegetables

Prep Time: 45

Cook Time: 4 30

Total Time: 5 15

Servings: servings

Calories: 1992kcal

Ingredients

2 lbs chestnuts
2 cups butter
2 cups onion minced
2 cups celery minced
10 cups bread crumbs
1 tsp dried thyme
1 tsp Dried marjoram
1 tsp dried savory
1 tsp dried rosemary
12 lbs turkey neck and giblets removed
salt

Instructions

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
2 lbs chestnuts
To prepare the stuffing, 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.
2 cups butter, 2 cups onion, 2 cups celery, 10 cups bread crumbs, 1 tsp dried thyme, 1 tsp Dried marjoram, 1 tsp dried savory, 1 tsp dried rosemary
Preheat oven to 350 degrees F (175 degrees 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.
12 lbs turkey, salt
Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

Notes

Simple but seriously yummy.

Nutrition

Roast Turkey With Tasty Chestnut Stuffing