Whether it’s November and Thanksgiving is in the air, or you just wish that were the case, this Perfect Chestnut Stuffed Roast Turkey is what you’re craving. Follow the directions to a moist, delicious bird and the tastiest stuffing you have ever made. This main dish is bound to be the best part of the holiday meal – even including the pie!
Yield: 16 Servings
Total Time: 4 Hours 20 Minutes
Prep Time: 20 Minutes
Cook Time: 4 Hours
For the Turkey
- 1 red onion, quartered
- 12 pounds turkey, giblets removed
- 10 slices of bacon
- ½ cup white wine
- 4 tablespoons extra-virgin olive oil
- 1 whole nutmeg, grated
- 2 loaves gluten-free bread, cubed
- 4 cups fresh chestnuts, scored with an X
- 3 tablespoons extra-virgin olive oil
- 4 red onions, chopped
- 1 bunch celery, chopped
- 3 tablespoons chopped sage
- 5 cups homemade chicken stock
- 3 cups chopped fresh parsley
- 1 tablespoon sea salt
- 1 tablespoon pepper
Make Chestnut Stuffing: spread the gluten-free bread cubes on a baking sheet and let them dry, uncovered, overnight.
In a saucepan, bring water to a rolling boil; add chestnuts and cook for about 20 minutes or until soft; drain and let cool slightly. Peel the chestnuts and quarter them; set aside.
In a large skillet, heat olive oil and sauté celery and onion for about 10 minutes or until onions are translucent. Stir in sage for about 3 minutes and then add stock. Cook for about 5 minutes or until liquid is reduced by half. Transfer the mixture to a large bowl and add chestnuts, parsley, bread, salt, pepper and the remaining stock. Toss to combine well and then stuff the turkey.
Prepare the turkey: the night before cooking, stuff the cavity between legs with thyme sprigs, lemon halves, and onion quarters; pack the chestnut stuffing into the neck end and secure neck. Place a large foil in a roasting pan and put in the turkey; smear the turkey with olive oil and then season with grated nutmeg. Cover with bacon and pour a glass of wine over; seal the foil to wrap the turkey in and then chill overnight.
When ready to roast, remove turkey from fridge and preheat oven to 350°F. Place the turkey in the oven and cook for about 90 minutes. During the last 20 minutes of roasting, remove foil and bacon and drain the cooking juices into a bowl to be used as gravy. Reheat bacon and serve with turkey. Sit back and enjoy your Perfect Chestnut Stuffed Roast Turkey!
Nutritional Information Per Serving:
Calories: 886; Total Fat: 30 g; Net Carbs: 36.2 g; Dietary Fiber: 2.3 g; Sugars: 3.6 g; Protein: 107.8 g; Cholesterol: 258 mg; Sodium: 1238 mg