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1
For convenience we cooked this outside the turkey in a buttered casserole at 350 F degrees for about 90 minutes. The timing isn't crucial. Or you may stuff the turkey as below.
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2
In a large skillet over medium heat, add 2 TB (30 ml) butter or margarine, onions, and celery and cook for 5 minutes.
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3
Add mushrooms and garlic, stirring often, for 5 minutes or until tender.
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4
Add sage, thyme, rosemary, and half each of the salt and pepper. Cook for 2 or 3 minutes or until fragrant.
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5
Pour in wine and chicken broth. Scrape brown bits from the pan. Simmer for 3 minutes.
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6
Add rice, chestnuts and parsley to skillet mixture and let cool completely.
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7
Toss the mixture with eggs until well combined.
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8
IF YOU WANT TO COOK THIS IN THE BIRD:
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9
Preheat oven to 425 F (220 C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper.
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10
Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes, then reduce temperature to 350 F (180 C).
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11
Roast, basting with pan juices, every 30 minutes for about 3 hours, or until an instant-read thermometer registers 180 F (85 C) when inserted into the inner thigh.
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12
Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter, carve and serve with stuffing on the side.
