Roast Turkey with Chestnut Corn Bread Stuffing

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.