Skip to content
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Icone horloge

See Our Victoria Day Store Hours

Covid-19 Updates for Our Customers. Learn More

Roast turkey with chesnut and ground cherry stuffing https://www.metro.ca/userfiles/image/recipes/dindon-roti-marrons-cerises-de-terre-4178.jpg PT20M PT6H00M PT6H35M
Preheat the oven to 180°C / 350°F.Soften the onion, garlic, celery and bacon in butter. When golden, add the ground cherries and cook for a few minutes.If you use fresh chestnuts, slice the husk and boil them for 5 minutes. When cooked, peel off the husk and the brown skin, then chop them coarsely.In a large bow, combine the veal, sausage meat, bread crumbs, chestnut purée, chestnuts, Marsala wine and herbs. Add the onion, garlic, celery and bacon mixture. Add salt and pepper to taste and thoroughly mix all the ingredients.Stuff the turkey and, when full, close both ends using brochette sticks. Bind the ends of both legs with special cooking twine, then brush melted butter over the turkey. Lay celery stalks on the bottom of a roaster and deposit the turkey over them.Bake in the oven: 50 minutes per kilo. Baste frequently with cooking juices. If the skin becomes too dark, put a piece of foil over the breast. Let the turkey stand for approximately fifteen minutes before serving with mashed potatoes.
12
5 1 5 5
17 lb (8 kg) turkey lemon juice 1 large onion, finely chopped 3 garlic cloves 1/4 cup (60 mL) butter 2 celery stalks, finely chopped 4 slices of bacon, chopped 1 cup (250 mL) ground cherries 2 cups (500 mL) chestnuts, coarsely chopped 2/3 lb (310 g) minced veal 4 toulouse sausages (meat only) 1 cup (250 mL) dried bread crumbs 400 g chestnut puree 2/3 cup (170 mL) Marsala wine 1 Tbsp. (30 mL) fresh thyme 1 Tbsp. (30 mL) fresh sage 1 Tbsp. (30 mL) fresh chives 1 Tbsp. (30 mL) fresh parsley Salt and pepper to taste 6 whole celery stalks 1/4 cup (60 mL) butter
Roast turkey with chesnut and ground cherry stuffing

Roast turkey with chesnut and ground cherry stuffing

Rate this recipe
1 Vote
12
servings
0:20
Preparation
6:00
COOKING
6:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 17 lb
    (8 kg)
    turkey
    You might like:

    Flyer Deal  (1)
    3 BONUS Reward Miles when you buy 1
    BUTTERBALL TURKEY BURGERS

    BUTTERBALL TURKEY BURGERS

    $9.99 ea.

    FROZEN, 852 g

    3 AIR MILES® Bonus Miles



  • lemon juice
  • 1
    large onion, finely chopped
    You might like:

    Flyer Deal  (1)
    CARROTS

    CARROTS

    $2.49 ea.

    2 lb PRODUCT OF U.S.A. OR MEXICO YELLOW ONIONS 2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 3
    garlic cloves
  • 1/4 cup
    (60 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SAVE 2.00
    ORGANIC MEADOW BUTTER

    ORGANIC MEADOW BUTTER

    $9.99 ea.

    454 g, SELECTED VARIETIES


  • 2
    celery stalks, finely chopped
  • 4
    slices of bacon, chopped
    You might like:

    Flyer Deal  (1)
    5 BONUS Reward Miles when you buy 2
    OLYMEL SMOKED HAM OR PINTY'S BACON

    OLYMEL SMOKED HAM OR PINTY'S BACON

    2 for $15.00

    500 - 550 g, SELECTED VARIETIES

    5 AIR MILES® Bonus Miles when buying 2


  • 1 cup
    (250 mL)
    ground cherries
    You might like:

    Flyer Deal  (1)
    JUMBO CHERRIES

    JUMBO CHERRIES

    $3.99 /lb

    PRODUCTS OF U.S.A., No. 1 GRADE 8.80/kg


  • 2 cups
    (500 mL)
    chestnuts, coarsely chopped
    You might like:

    Flyer Deal  (1)
    DOLE FRUIT

    DOLE FRUIT

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


  • 2/3 lb
    (310 g)
    minced veal
  • 4
    toulouse sausages (meat only)
    You might like:

    Flyer Deals  (6)
    BUY ONE GET ONE FREE
    FIELD ROAST VEGAN SAUSAGES

    FIELD ROAST VEGAN SAUSAGES

    368 g


    DU BRETON ORGANIC PORK SAUSAGES

    DU BRETON ORGANIC PORK SAUSAGES

    $5.99 ea.

    400 g, SELECTED VARIETIES


    MAPLE LODGE CHICKEN FRANKFURTERS OR ZABIHA HALAL

    MAPLE LODGE CHICKEN FRANKFURTERS OR ZABIHA HALAL

    2 for $9.00

    900 g, SELECTED VARIETIES


    SCHNEIDERS JUICY JUMBOS WIENERS ORIGINAL

    SCHNEIDERS JUICY JUMBOS WIENERS ORIGINAL

    2 for $7.00

    450 g


    PLATINUM GRILL PERFECT PORK PORK SAUSAGES

    PLATINUM GRILL PERFECT PORK PORK SAUSAGES

    $5.99 ea.

    500 g SELECTED VARIETIES


    1 BONUS Reward Miles when you buy 1
    BUTTERBALL TURKEY FRANKS

    BUTTERBALL TURKEY FRANKS

    $2.99 ea.

    450 g

    1 AIR MILES® Bonus Miles


  • 1 cup
    (250 mL)
    dried bread crumbs
    You might like:

    Flyer Deals  (3)
    DEMPSTER'S WHITE OR WHOLE WHEAT BREAD, 7" TORTILLAS OR D'ITALIANO BREADS AND BUNS

    DEMPSTER'S WHITE OR WHOLE WHEAT BREAD, 7" TORTILLAS OR D'ITALIANO BREADS AND BUNS

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.99 EA.


    HOMESTYLE WHITE BREAD, WHOLE GRAIN BREAD OR WHOLE WHEAT BREAD

    HOMESTYLE WHITE BREAD, WHOLE GRAIN BREAD OR WHOLE WHEAT BREAD

    $3.49 ea.

    675 g SELECTED VARIETIES


    FRENCH OR ITALIAN BREAD

    FRENCH OR ITALIAN BREAD

    $2.79 ea.

    450 g SELECTED VARIETIES


  • 400 g
    chestnut puree
  • 2/3 cup
    (170 mL)
    Marsala wine
  • 1 Tbsp.
    (30 mL)
    fresh thyme
  • 1 Tbsp.
    (30 mL)
    fresh sage
  • 1 Tbsp.
    (30 mL)
    fresh chives
  • 1 Tbsp.
    (30 mL)
    fresh parsley

  • Salt and pepper to taste
  • 6
    whole celery stalks
  • 1/4 cup
    (60 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SAVE 2.00
    ORGANIC MEADOW BUTTER

    ORGANIC MEADOW BUTTER

    $9.99 ea.

    454 g, SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat the oven to 180°C / 350°F.

Soften the onion, garlic, celery and bacon in butter. When golden, add the ground cherries and cook for a few minutes.

If you use fresh chestnuts, slice the husk and boil them for 5 minutes. When cooked, peel off the husk and the brown skin, then chop them coarsely.

In a large bow, combine the veal, sausage meat, bread crumbs, chestnut purée, chestnuts, Marsala wine and herbs. Add the onion, garlic, celery and bacon mixture. Add salt and pepper to taste and thoroughly mix all the ingredients.

Stuff the turkey and, when full, close both ends using brochette sticks. Bind the ends of both legs with special cooking twine, then brush melted butter over the turkey. Lay celery stalks on the bottom of a roaster and deposit the turkey over them.

Bake in the oven: 50 minutes per kilo. Baste frequently with cooking juices. If the skin becomes too dark, put a piece of foil over the breast. Let the turkey stand for approximately fifteen minutes before serving with mashed potatoes.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.