Get Your Fill: Roasted Turkey with Chestnut Apple Stuffing Recipe

7 months ago

roasted turkey with chestnut apple stuffing

You don’t even need to wait for Christmas to roast some chestnuts in an open fire. This dish is suitable for any occasion! The classic turkey receives a makeover in a must-try recipe that will instantly turn any day into a feast.


Roasted Turkey with Chestnut Apple Stuffing
Makes 8-12 servings


1 (about 12-14 lbs) Turkey, brined

½ cup Butter, softened

  • Salt and white ground pepper, to season

¼ cup Chicken stock



1 Large onion, quartered

1 stalk Celery, sliced

1 Large carrot, cut into chunks


  1. Preheat the oven to 325°F. Rinse brined turkey inside out then pat dry. Smear about half of the softened butter all over the legs, breast, and wings and inside the turkey.
  2. Make mirepoix by combining onions, celery, and carrots in a bowl. Stuff mirepoix into the cavity of the turkey then truss bird with kitchen twine, to tuck in the legs and wings. Mirepoix mixture is meant to flavor and perfume the turkey. This is discarded after cooking.
  3. Set turkey breast side-up on a rack in a pan. Season skin with salt and pepper then put the turkey in the oven. While roasting, melt remaining butter. Add the chicken stock and baste turkey with this mixture every 20 minutes. Roast for 3-4 hours. After cooking, let turkey rest for 15-20 minutes before carving.



8 cups Bread (white, whole wheat, or combined), cut into ½ -inch cubes

¼ cup Unsalted butter

1 Large onion, chopped

1 stalk Celery, chopped

1 Apple, diced

¾ cup Chopped dried figs

1 ½ cups Peeled roasted chestnuts, chopped

1 ½ tsps Dried sage

2 tsps Salt

1 tsp Black pepper

2 cups Turkey drippings* or chicken stock


  1. Spread bread cubes on a baking sheet. Dry bread cubes in a preheated 250°F oven for about 5-6 minutes turning once. Be careful not to toast or burn them.
  2. Melt butter in a pan and sauté onion until softened. Add celery and cook for five minutes. Transfer mixture to a bowl then then mix in bread, apple, figs, and chestnuts. Toss mixture in the turkey drippings. Season with sage, salt, and pepper. Taste and adjust seasoning, if desired. Transfer to a serving dish to bake or stuff inside cooked turkey.


*NOTE: You may also use the turkey dripping as a base for your gravy.



In a large pot, combine 16 cups water, ½ cup salt, ½ cup sugar, 2 bay leaves, 2 Tbsps peppercorns, 2 cloves, and orange peel (from 1 large orange). Heat the pot until the sugar dissolves, but do not boil. Let brine cool completely. Put turkey in a pot and pour in the brining solution. Make sure the whole turkey is completely submerged. Leave in refrigerator overnight. When ready to roast, remove from brine and rinse turkey thoroughly inside and out, then pat dry.


Recipe by Chef Trisha Ocampo
Photographed by Floyd Jhocson of Studio 100


Get stuffed with these other stuffed dishes:

Relyenong Alimasag

Stuffed Bittergourd Soup with Misua

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