Tested till perfect Roast Turkey with Chestnut Corn Bread Stuffing

Roast Turkey with Chestnut Corn Bread Stuffing

Turkey with a classic American cornbread stuffing with chestnuts is a favourite Christmas meal of our contributing food editor, Andrew Chase.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

Recipe3 out of 5 based on 1 ratings.
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  • 15 lb 15lbturkey
  • 1/3 cup 1/3cupbutter
  • 2 ribs 2ribscelery, chopped
  • 1 large 1largeoniononions, chopped
  • 2 2cloves garlic, minced
  • 1 1jalapeno pepperjalapeno peppers, seeded and minced
  • 1/4 cup 1/4cupbrandy, (optional)
  • 4 tsp 4tspchopped fresh sage
  • 2 tsp 2tspchopped fresh thyme
  • 1 tsp 1tspsalt
  • 3/4 tsp 3/4tsppepper
  • 1 1Corn Bread Loaf Recipe
  • 2-1/2 cups 2-1/2cupspeeled cooked chestnutchestnuts
  • 1/2 cup 1/2cupchopped celery leafcelery leaves or fresh parsley
  • 1 1eggeggs, lightly beaten
  • 1/3 cup 1/3cupall-purpose flour
  • 3 cups 3cupsTurkey giblet stock or chicken stock
To change the number of servings, enter the number, then press "calculate". or reset


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.

Additional information : Variation
Roast Turkey with Chestnut Stuffing:
Replace the corn bread with 8 cups (2 L) slightly dry homemade-style coarse white bread crumbs.

Nutritional Information Per each of 12 servings: about

cal 926 pro 86g total fat 34g sat. fat 15g
carb 63g fibre 6g chol 326mg sodium 1,140mg

% RDI:

calcium 19 iron 49 vit A 22 vit C 20
folate 47
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