Roast Turkey with Chestnut Corn Bread Stuffing Roast Turkey with Chestnut Corn Bread Stuffing

Roast Turkey with Chestnut Corn Bread Stuffing Image by: Roast Turkey with Chestnut Corn Bread Stuffing Author: Canadian Living

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


Corn Bread

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
  • Fibre 0.0
  • Folate 47.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Turkey with Chestnut Corn Bread Stuffing