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READY IN 4 hrs
5 mins
Turkey Stuffed with Chestnut & Apple Recipe

Turkey Stuffed with Chestnut & Apple

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

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I love turkey and I love chestnuts, so you can imagine that Turkey with Chestnut & Apple Stuffing is amongst my favourites. This classic turkey is stuffed with a nutty chestnut-apple stuffing. Be aware, though, that stuffing which is going to be cooked inside a turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

      Preparation Time: 20 Minutes

      Cooking Time: 3 Hours 45 Minutes

Ingredients for Turkey Stuffed with Chestnut & Apple

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 8 - 10:
1 lb
tin or pack of cooked chestnuts
1 tablespoon
chopped parsley
salt and pepper
1 lb
dessert apples
½ lb
belly pork
1 x 11 lb
oven-ready turkey
2 oz
¼ pint
Madeira Wine
grapes, cranberries, apple rings, watercress... to garnish


How to Cook Turkey Stuffed with Chestnut & Apple

  1. For the stuffing, chop the chestnuts, peel and finely chop the shallots and mix together with the parsley, egg and salt and freshly ground pepper to taste.
  2. Peel, core and chop the apples. Place them in a pan and cook for 5 minutes over a medium heat, stirring continuously. Mix into the stuffing along with the belly pork, finely chopped. Put the stuffing into the neck cavity of the turkey, then sew up the opening with thick cooking string.
  3. Place the turkey into a roasting tin, rub the skin with butter and season liberally with salt and freshly ground pepper. Roast in a preheated moderate oven (Mk 4 - 350ºF - 180ºC), basting occasionally, for 3½ - 4 hours.
  4. Transfer the turkey to a warmed serving dish. Add the Madeira to the roasting pan, scrape to deglaze the pan, then place over a high heat and boil for 3 minutes. Spoon over the turkey and serve hot, garnished with your choice - grapes, cranberries, apple rings, watercress - whatever makes your day complete!

If you can't get ready-to-use chestnuts, buy them fresh and cook in boiling water for 15 minutes. Drain, cool, skin and chop.
GRAHAM'S WINE RECOMMENDATION: GrahamA Merlot like Chateau de Fonbel St Emilion. Merlot is a dream with your Thanksgiving turkey or roast chicken lunch. It also pairs well with roast duck and deep, rich casseroles
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Reviews of Turkey Stuffed with Chestnut & Apple

Rating 5 out of 5 - Many cooks will make this recipe again December 17 2012
This recipe is a keeper! it got rave reviews at Thanksgiving dinner, and still tasted good the following day. Cooked chestnuts in a can were hard to find and were expensive, although they tasted fabulous. I haven't tried it yet, but I may substitute walnuts next time and see what they taste like.
(6 reviews)

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