Gobble Up On This Roasted Turkey with Chestnut Apple Stuffing

2 months ago

turkey 1

Roasted Turkey with Chestnut Apple Stuffing

Makes 8-12 servings


1 Turkey, brined (about 12-14 lbs)

1 Large onion, quartered

1 rib Celery, cut into chunks

1 Large carrot, cut into chunks

½ cup Butter, softened

Salt and pepper, to season

¼ cup Chicken stock


1. Preheat the oven to 325F and rinse brined turkey inside out and pat dry.

2. Stuff carrot, onion, and celery into the cavity of the turkey then truss bird with a string.

3. Set bird breast side-up on a track in a pan. Smear about half of the softened butter all over the legs, breast, and wings and inside the turkey.

4. Season skin with salt and pepper then put the turkey in the preheated oven.

5. While roasting, melt remaining butter. Add the equal volume of chicken stock and baste every 20 minutes.

6. Roast for 3 ¾ to 4 hours. After cooking, let turkey rest for 15-20 minutes before carving.

Chestnut Apple Fig Stuffing


8 cups Bread (white, whole wheat, or a combination of breads), cut into ½ inch cubes

¼ cup Unsalted butter
Large onion, chopped

1 rib Celery, chopped

1 Apple, cubed

¾ cup Chopped figs

1 ½ cups Roasted chestnut, 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 in a preheated 250F oven for about __ minutes turning twice. Be careful not to toast.

2. Melt butter in pan and sauté onion until softened. Add celery and cook for five minutes. Mix in chestnuts, figs, sage, salt, and pepper. Adjust seasoning, if desired.

3. Transfer to a serving dish or stuff inside cooked turkey.

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