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Roast Turkey With Chestnut Dressing

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Ingredients
  Turkey 12 Pound (Thawed If Frozen)
  Chestnut dressing 1 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Celery stalks 2 , chopped
  Ground veal 1⁄4 Pound
  Ground pork 1⁄4 Pound
  Turkey liver 1
  Salt 3⁄4 Teaspoon
  Ground black pepper To Taste
  Hungarian sweet paprika 1⁄2 Teaspoon
  Soft bread cubes 6 Cup (96 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chestnuts 1 Pound, roasted, skinned, chopped
  Egg 1 , well-beaten
  Bacon slices 5
Directions

Wash turkey well; drain.
Remove giblet pack; save liver for dressing.
Lightly salt cavity of turkey; set aside while preparing dressing.
Melt butter in large skillet.
Add onion and celery; saute until tender.
Using slotted spoon, transfer to large mixing bowl.
Add veal, pork, and liver to skillet; saute until lightly browned.
Season with salt, pepper, and paprika; add to onion mixture.
Add remaining stuffing ingredients; mix well.
Stuff turkey with dressing; truss.
Place in roasting pan, breast-side-up.
Lay bacon strips in single layer over turkey.
Roast in preheated 325 °F oven approximately 4 hours, to internal temperature of 185 °F.
Let stand, tented with aluminum foil, 20 minutes before carving.
Make a favorite gravy with pan drippings

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Servings: 
40

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