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BellaOnline's Home Cooking Editor

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Chestnut Turkey Stuffing Recipe

Guest Author - Sandy Moyer

Chestnut Turkey Stuffing

A turkey must always be completely thawed before stuffing. It should be stuffed just before it goes in the oven. Never stuff a turkey the night before.

  • 1/2 cup butter
  • 3/4 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp. sage
  • 1/4 tsp. thyme
  • 3/4 tsp. salt
  • 1 pound chestnuts - roasted, shelled , and chopped
  • 1 pound bread cubes
  • Chicken broth - 1 cup, or enough to moisten and hold the ingredients together.

Preparation -
Melt butter in a large skillet. Add the chopped onion and celery and cook over low heat until the onion is transparent and the celery is barely tender. Do not brown. Add the chopped parsley and cook for about one more minute. Remove from heat and stir in the seasonings. Stir in the chestnuts, then set aside. Place the bread cubes in a very large bowl. Mix in the broth. Add the vegetable/chestnut mixture and stir to thoroughly mix all ingredients together. Stir in the bread cubes, then the broth.

To bake the stuffing in the turkey -
Spoon the mixture loosely into the turkey cavities. Bake at 325º, using the turkey roasting timetable as a guideline, then use an accurate instant-read meat thermometer to check the temperature of the inner thigh. It should be 180º. Next, insert the thermometer into the center of the stuffing. The temperature should be 165º.

To bake the stuffing separately-
Place the stuffing mixture in a buttered casserole dish. Cover and bake at 325º for about about 35 minutes. Uncover and bake until the top is golden brown, about 10 to 15 minutes more.


Like Chestnuts? See Roasting Chestnuts.




KitchenAid 15x12x3.75-in.  Gourmet Distinctions Roasting Pan with RackKitchenAid Gourmet Distinctions Roasting Pan with Rack
This 15" roaster features a mirror polished durable stainless steel finish inside and out to make it beautiful as well as functional. The handles are riveted securely to the side of the roaster for a confident transfer in and out of the oven. The strong, professional meat rack raises meats out of fats and oils. The handles rotate up allowing you to safely and easily lift the rack and food out of the roaster, and rotate down for easy storage. It includes a lifetime limited warranty .



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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