Chestnuts stuffing Turkey

Chestnuts stuffing Turkey
  • 10 servings
  • 0:35 Preparation
  • 3:35 Cooking
  • 4:25 Total Time

Ingredients

Add all
  • Stuffing:

  • 1/4 cup
    (60 mL)

    butter

  • 6 slices

    stale bread in cubes

  • 1 tsp.
    (5 mL)

    marjoram

  • 1 tsp.
    (5 mL)

    thyme

  • 1 tsp.
    (5 mL)

    sage

  • 2 cups
    (500 mL)

    onion

  • 2 cups
    (500 mL)

    celery chopped small

  • 4

    cloves of garlic

  • 2

    red apples unpeeled, cut in small cubes

  • 425 g

    can chestnuts cut in large pieces

  • To taste Salt and pepper

  • 2

    eggs

  • Turkey:

  • 12 lbs
    (5 1/2 kg)

    turkey

  • 1/4 cup
    (60 mL)

    chicken broth concentrate

  • Sauce:

Preparation

Preheat the oven to 350°F/180°C.

Chestnuts stuffing:

In a frying pan, melt 2 tablespoons (30 mL) of butter and add the cubes of bread, marjoram, thyme and sage.

Mix well.

Place on cookie sheet and cook for 20 minutes.

Stir-fry the onion, celery, garlic, apples, chestnuts and seasoned bread cubes in the rest of the butter.

Salt and pepper.

Add the eggs and mix well.

Turkey:

Fill the inside of the turkey with the chestnuts stuffing.

Brush the turkey with the chicken broth concentrate.

Place in a roasting pan and cook, uncovered, for 1 1/2 hours.

Cover and continue cooking for about 1 1/2 hours or until a meat thermometer indicates 190°F (85°C).

Take off the cover for 15 minutes before ending the cooking.

Take the turkey out of the roasting pan and cover with tin foil for 15 minutes before carving.

Serve with a Cranberry sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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