Roast Turkey with Chestnut Corn Bread Stuffing

By The Canadian Living Test Kitchen

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Roast Turkey with Chestnut Corn Bread Stuffing

This recipe makes 6 servings

Nutritional Info
Per each of 12 servings: about	-
cal	926926 cal
pro	86 g86g pro
total fat	34 g34g total fat
sat. fat	15 g15g sat. fat
carb	63 g63g carb
fibre	6 g6g fibre
chol	326 mg326mg chol
sodium	1,140 mg1,140mg sodium
% RDI:	-
calcium	1919 calcium
iron	4949 iron
vit A	2222 vit A
vit C	2020 vit C
folate	4747 folate

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

Ingredients

15 lb turkey 15 15lb lbturkey
1/3 cup butter 1/3 1/3cup cupbutter
2 ribs celery , chopped2 2ribs ribscelery, chopped
1 large onions , chopped1 1large largeoniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 jalapeno pepper , seeded and minced1 1jalapeno pepperjalapeno peppers, seeded and minced
1/4 cup brandy , (optional)1/4 1/4cup cupbrandy, (optional)
4 tsp chopped fresh sage 4 4tsp tspchopped fresh sage
2 tsp chopped fresh thyme 2 2tsp tspchopped fresh thyme
1 tsp salt 1 1tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
1 Corn Bread Loaf Recipe 1 1Corn Bread Loaf Recipe
2-1/2 cups peeled cooked chestnuts 2-1/2 2-1/2cups cupspeeled cooked chestnutchestnuts
1/2 cup chopped celery leaves 1/2 1/2cup cupchopped celery leafcelery leaves or fresh parsley
1 egg , lightly beaten1 1eggeggs, lightly beaten
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
3 cups Turkey giblet stock 3 3cups cupsTurkey giblet stock or chicken stock

Preparation

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.

Source : Canadian Living Magazine: December 2008