Roast Turkey with Chestnut and Sage Stuffing

  • Level: Intermediate
  • Total: 5 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Chestnut and Sage Stuffing:

One 9-ounce loaf country bread, cubed

2 tablespoons olive oil 

2 onions, finely chopped 

2 cloves garlic, finely chopped 

8 ounces mushrooms, sliced 

8 ounces chestnuts, cooked, peeled and coarsely chopped 

1/2 cup dried cranberries 

2 tablespoons finely chopped fresh sage 

1 bunch fresh flat-leaf parsley, finely chopped 

Salt and black pepper

2 eggs 

1 cup chicken broth, room temperature, plus more as needed 

Turkey:

One 10- to 12-pound turkey

4 tablespoons unsalted butter, softened

Salt and freshly ground black pepper 

2 cups chicken stock 

Directions

Special equipment:
a large roasting pan with a roasting rack; a turkey baster; kitchen twine
  1. For the chestnut and sage stuffing: Preheat the oven to 350 degrees F.
  2. Arrange the cubed bread in a single layer on two baking sheets and bake until crisp and lightly golden, 12 to 15 minutes. Let cool.
  3. Heat the olive oil in a large skillet over medium heat. Add the onions and cook until softened but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the mushrooms and cook until they are just starting to soften but still hold their shape, about 5 minutes. Remove from the heat and allow to cool slightly.
  4. Mix together the toasted bread, the onion-mushroom mixture and the chestnuts in a large bowl. Add the cranberries, sage, parsley, 1 teaspoon salt and 1/2 teaspoon pepper, and toss to combine. Whisk together the eggs and the chicken broth in a small bowl, and then toss with the bread mixture. (The stuffing should be slightly wet; add more broth if it's too dry.)
  5. For the turkey: Set an oven rack in the lowest position; remove the other racks.
  6. Place the turkey on a large work surface. Trim any excess fat and pluck any pin feathers. Remove the neck and giblets from the cavity and discard or reserve for another use. Rinse the inside and outside of the turkey with cool water; pat dry with paper towels.
  7. Loosely fill the cavity of the turkey with the stuffing, taking care not to pack it too tightly. (See Cook's Note for cooking any leftover stuffing.) Rub the outside of the turkey with the softened butter and sprinkle generously with salt and pepper. Tie the legs together loosely with kitchen twine and tuck the wing tips under the body. Transfer the turkey, breast-side up, to a roasting rack set in a large roasting pan. Add the chicken stock to the pan.
  8. Cover the turkey loosely with foil and roast for 3 hours, using a turkey baster to baste with the stock and pan drippings every 30 minutes. After 3 hours, remove the foil and continue to roast until the skin is browned and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 45 minutes more. The stuffing should register 165 degrees F. Continue to roast, if necessary, covering the turkey loosely with aluminum foil if the skin becomes too brown.
  9. Remove the turkey from the oven and transfer to a serving platter or cutting board. Let rest for 15 to 20 minutes before carving.

Cook’s Note

Any leftover stuffing can be added to a buttered baking dish, covered with foil, and refrigerated until ready to bake. When the turkey is almost finished, add the dish to the oven and bake for 15 to 20 minutes. Then uncover and bake until the top is golden, about 5 to 10 minutes longer. Remove from the oven and allow to cool slightly.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.