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
Calories 291 Calories from Fat 121
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 4.2 g20.8%
Trans Fat 0.3 g
Cholesterol 123.9 mg41.3%
Sodium 192.5 mg8%
Total Carbohydrates 10 g3.4%
Dietary Fiber 1.1 g4.3%
Sugars 2.2 g
Protein 30 g60.7%
Vitamin A 38.4% Vitamin C 2.5%
Calcium 2.5% Iron 13.6%
*Based on a 2000 Calorie diet