Serves 8
1/2 cup chestnuts, roasted and peeled
2 tbl. vegetable oil
1 each onion, finely chopped
2 each celery ribs, chopped
2 each garlic cloves, minced
2 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 each tart apple, chopped and peeled
1 each egg, lightly beaten
5 cup stale bread; cubed and crushed into coarse crumbs
1-1/4 cup chicken broth
1/4 cup butter, melted
1 pinch salt
1 pinch freshly ground black pepper
10 lb. whole turkey
To roast chestnuts; cut an X in the flat side of each chestnut. Bake for 10-15 minutes in a 425 degrees oven. Cool, peel, and chop.
In a large pot over medium-high heat, heat oil until hot; cook chopped onions and celery until soft and lightly golden. Reduce heat and stir in garlic, herbs and apple, cook for 3-4 minutes. Remove pot from heat and add egg, chestnuts, and bread. Toss mixture well. Stir in warm broth. Season with salt and pepper. Cool.
Preheat oven to 325F.
Rinse turkey inside and out with cold water. Dry with paper towels. Loosely fill the neck with the chestnut stuffing; fold the skin under and fasten with a toothpick. Loosely stuff the cavity allowing room for expansion.
Place turkey breast-side up on a rack in a large roasting pan. Drizzle with melted butter. Generously sprinkle with salt and pepper. Baste turkey every 20-30 minutes with pan juices. Roast turkey 20 minutes per pound or until the stuffing registers 165 degrees, and the thickest part of the thigh registers 180 degrees on a meat thermometer. The juices should run clear, without any pink color. The skin should be golden brown and crispy.
Reserve the pan juices for gravy. Place the turkey on a warm platter. Let the turkey rest, loosely covered for 15 minutes, before slicing. Serve with stuffing and gravy.