Fruit and Chestnut Stuffed Turkey Roast

Fruit and Chestnut Stuffed Turkey Roast
  • 4 servings
  • 0:25 Preparation
  • 0:40 Cooking
  • 1:15 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 2 tsp.
    (10 mL)

    organic canola oil

  • 2 Tbsp.
    (30 mL)

    chopped onion

  • 3 Tbsp.
    (45 mL)

    diced apple

  • 3 Tbsp.
    (45 mL)

    diced pear

  • 3 Tbsp.
    (45 mL)

    diced canned chestnuts

  • 4 tsp.
    (20 mL)

    maple syrup

  • 2 Tbsp.
    (30 mL)

    orange juice

  • 1

    turkey roast

  • 2

    onions, sliced

  • 3

    medium carrots, sliced


In a skillet, heat butter and oil on medium and cook onions for 2 - 3 minutes.

Turn up the heat. Add apples, pears and chestnuts and cook for 3 minutes.

Add maple syrup and orange juice and reduce until liquid is almost completely evaporated.

Cut a pocket in the roast.

Fill the pocket with the fruit stuffing. Tie the roast and brown it on all sides.

Preheat oven to 350oF (180oC).

Cover the bottom of a roasting pan with carrot and onion slices and lay the roast on top.

Roast 25 to 30 minutes or until the internal temperature registers 171oF (77oC) on a meat thermometer.

Take the roast out of the oven and let it stand 10 minutes before slicing it.

Source: Chef Benoit Latulippe

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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© Société des alcools du Québec, 2007