Turkey With Chestnut Stuffing
|Fresh chestnuts/12 ounces canned unsweetened chestnuts||1 Pound|
|Ground pork||1 Pound|
|Bacon slices||8 , cut up|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Dry bread cubes||4 Cup (64 tbs)|
|Pine nuts/Slivered almonds||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Snipped fresh rosemary/1 teaspoon dried rosemary, crushed||1 Tablespoon|
|Eggs||2 , beaten|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Turkey||10 Pound (1 Turkey)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Cut a slash in fresh chestnuts with a sharp knife.
Roast in shallow baking pan in 450° oven for 5 to 6 minutes.
Cool and peel.
Coarsely chop fresh or canned chestnuts.
For stuffing, in skillet cook pork, bacon, onion, and celery till meat is brown and vegetables are tender.
Drain off fat.
Combine chestnuts, bread cubes, pine nuts, parmesan, parsley, rosemary, salt, and pepper.
Add meat mixture.
Combine eggs and wine; toss with bread mixture till moistened.
Spoon some stuffing loosely into neck cavity of turkey; skewer neck skin to back.
Lightly spoon remaining stuffing into body cavity.
Tuck drumsticks under band of skin across tail or tie legs to tail.
Twist wing tips under back.
Place turkey, breast side up, on rack in shallow roasting pan.
Brush skin with melted butter.
Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone.
Cover bird loosely with foil.
Roast in 325° oven for 4 to 4 1/2 hours or till meat thermometer registers 185°, uncovering the last 45 minutes.
Baste occasionally with pan drippings.