Turkey with a classic American cornbread stuffing with chestnuts is a favourite Christmas meal of our contributing food editor, Andrew Chase.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2008
- 15 lbs turkey
- 1/3 cup butter
- 2 ribs celery chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 1 jalapeno pepper seeded and minced
- 1/4 cup brandy (optional)
- 4 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 3/4 teaspoons pepper
- 1 Corn Bread Loaf Recipe
- 2 1/2 cups peeled cooked chestnuts
- 1/2 cup chopped celery leaf
- 1/2 cup chopped fresh parsley
- 1 egg lightly beaten
- 1/3 cup all-purpose flour
- 3 cups Turkey giblet stock
- 3 cups chicken stock
Turkey Giblet Stock
Remove neck and giblets from cavity of turkey; reserve for giblet stock. Finely chop liver and reserve for stuffing. Pull out any loose fat from cavity.
In skillet, melt 2 tbsp (25 mL) of the butter over medium-high heat; cook celery, onion, garlic and jalapeno pepper until lightly browned, about 7 minutes.
Stir in 2 tbsp (25 mL) of the brandy (if using), reserved chopped liver, sage, thyme and 1/4 tsp (1 mL) each of the salt and pepper; fry for 2 minutes. Transfer to large bowl; let cool. Crumble corn bread into bowl. Coarsely chop half of the chestnuts; add whole and chopped chestnuts and celery leaves to bowl, mixing well. (Make-ahead: Cover and refrigerate for up to 24 hours.) Mix in egg.
Pat turkey dry inside and out. Stuff both cavities loosely with some of the stuffing; skewer cavities shut. Tie legs together and tuck wings under back.
Place turkey, breast side up, on greased rack in roasting pan. Place remaining stuffing in greased 11- x 7-inch (2 L) glass baking dish; cover with foil and refrigerate.
Melt remaining butter; brush over turkey. Sprinkle with 1/2 tsp (2 mL) of the remaining salt and 1/4 tsp (1 mL) of the remaining pepper.
Roast in 325°F (160°C) oven for 1 hour. Roast, basting often, until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), about 2-1/2 hours.
Meanwhile, add covered dish of stuffing to oven; cook for 45 minutes. Uncover and cook for 15 minutes longer. Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes.
Skim off all but 2 tbsp (25 mL) fat from pan drippings; place pan over medium-high heat. Sprinkle flour over drippings; cook, stirring and scraping up any brown bits from bottom. Gradually whisk in stock, and remaining brandy (if using), salt and pepper; bring to simmer and cook for 2 minutes. Stir in giblets (if desired); heat through. Pour into warmed gravy boat.
Nutritional facts Per each of 12 servings: about
- Sodium 1140 mg
- Protein 86 g
- Calories 926.0
- Total fat 34 g
- Cholesterol 326 mg
- Saturated fat 15 g
- Total carbohydrate 63 g
- Iron 49.0
- Folate 47.0
- Calcium 19.0
- Vitamin A 22.0
- Vitamin C 20.0