Roast Turkey With Chestnut Dressing
|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|
|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|
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 Â°F oven approximately 4 hours, to internal temperature of 185 Â°F.
Let stand, tented with aluminum foil, 20 minutes before carving.
Make a favorite gravy with pan drippings