5 mins
Turkey Stuffed with Chestnut & Apple
Recipe by Graham
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.
Devilled Scrambled Egg with Baked Beans 
Double-Take Apple Flan Ingredients for Turkey Stuffed with Chestnut & Apple
Currently displaying quantities in US Imperial Measurements
How to Cook Turkey Stuffed with Chestnut & Apple
- 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.
- 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.
- 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.
- 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!
GRAHAM'S HOT TIP:
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.
A 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 casserolesReviews of Turkey Stuffed with Chestnut & Apple
| 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. tinaM (6 reviews) |
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