Roast Turkey with Chestnut Stuffing Recipe

Name: Roast Turkey with Chestnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 pound) turkey; Salt, white pepper; 1 pound chestnut puree; 1 tablespoon veal demi-glace; Salt, black pepper; 2 tablespoons butter, softened; Clarified butter; 1 medium onion, diced; 2 ounces lean bacon; 3 tablespoons parsley, chopped; Salt, black pepper; 2 pounds ground pork; 1 egg; Turkey neck (1/2 pound meat), finely chopped; 1 medium onion, finely sliced; Clarified butter; 3 1/2 cups water; 2 bay leaves; Sprig thyme; 1/4 cup port

Servings: persons

1 (10 pound) turkey
Salt, white pepper
1 pound chestnut puree
1 tablespoon veal demi-glace
Salt, black pepper
2 tablespoons butter, softened
Clarified butter
1 medium onion, diced
2 ounces lean bacon
3 tablespoons parsley, chopped
Salt, black pepper
2 pounds ground pork
1 egg
Turkey neck (1/2 pound meat), finely chopped
1 medium onion, finely sliced
Clarified butter
3 1/2 cups water
2 bay leaves
Sprig thyme
1/4 cup port

1
Mix the chestnut puree with the veal demi-glace.
2
When smooth season with salt and pepper and add the softened butter.
3
Place 3 tablespoons clarified butter into a frying pan and add diced onion.
4
Saute lightly.
5
Cut bacon into fine strips and add to the onions.
6
Fry together for 1 minute.
7
Remove from the heat and place into a bowl with the chopped parsley.
8
Season with salt and pepper and add the ground pork.
9
Combine ingredients with an egg and mix well.
10
Place the onion into some of the clarified butter in a saucepan and allow to fry.
11
Add the chopped turkey neck and brown.
12
Add the water, bay leaves and thyme.
13
Simmer the stock uncovered for 1 hour.
14
After this time add 1/4 cup port and simmer for 5 minutes.
15
To make the gravy, remove fat from baking pan and deglaze with the turkey stock.
16
Serve gravy separately in a sauceboat.
17
For the turkey: Preheat the oven to 325 degrees.
18
Paint grill rack with clarified butter.
19
Place the chestnut dressing in the neck opening, pressing it in firmly.
20
Place the pork dressing in the rear end.
21
Truss the turkey.
22
Lightly flour breast.
23
Place the turkey on its side on a grill rack in a baking dish and bake for l hour.
24
Turn the turkey onto the other side and roast for 1 hour.
25
Turn the bird breast side uppermost and paint with clarified butter and season with salt and white pepper.
26
Roast for a further 2 1/2 hours basting every 30 minutes with clarified butter.
27
Recommended drink: Good dry red wine, Claret style

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (10 pound) turkey, Salt, white pepper, 1 pound chestnut puree, 1 tablespoon veal demi-glace, and more.

Yes, Roast Turkey with Chestnut Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Turkey with Chestnut Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions