Roast Turkey with Chestnut Stuffing
Serves 10 · 3 of 9 items checked · 6 aisles
Produce
- Checked by You
Meat & Poultry
Dairy & Eggs
Bakery
Pantry / Durable
- Checked by You
Spices & Seasoning
- Checked by You
Archive recipe
The colonial feast bird, stuffed with chestnuts and herbs and basted until the skin crackles.
Turkey was native to America and became the centerpiece of the colonial table long before it was a national holiday dish. Chestnuts, gathered in the fall, made a rich stuffing that stretched the bird for a large company.
The dish
3 of 9 items checked
Serves 10 · 3 of 9 items checked · 6 aisles
Simmer the chestnuts in water until tender, then peel them and chop them coarsely.
Toss the chestnuts with breadcrumbs, melted butter, chopped onion, sage, and enough stock to moisten, and season well.
Fill the turkey's cavity loosely with the stuffing and truss the bird.
Rub the skin with butter and roast at 325°F, basting every half hour, until the juices run clear and the skin is deep brown.
Let the turkey rest before carving, and make a gravy from the pan drippings.
The young Frenchman's supper · Philadelphia, Pennsylvania
A dinner during the Convention · Philadelphia, Pennsylvania