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Full Online Book HomeLearning KitchenPoultry - Turkey - Roast Turkey With Sausage And Chestnut Stuffing
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Poultry - Turkey -  Roast Turkey With Sausage And Chestnut Stuffing Post by :Veselin_Andreev Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2506

Click below to download : Poultry - Turkey - Roast Turkey With Sausage And Chestnut Stuffing (Format : PDF)

Poultry - Turkey - Roast Turkey With Sausage And Chestnut Stuffing

Yield: 10 servings

1 large turkey for roasting (about 8 - 10 lbs)
1 1/2 cup roughly chopped chesnuts
1 1/2 lbs sausages (kielbasa, etc)
1 lbs sausage meat (removed from casing)
4 oz butter (stick)
2 large eggs, beaten
4 slices of white bread, broken to pieces
3 each shallots, peeled and chopped
1/4 cup chopped parsley
1/4 cup chopped fresh thyme
1 large bay leaf
1/2 cup cognac
salt and pepper
2 cup shelled whole chestnuts


Preheat oven to 375 F (190 C)

Cut turkey giblets in small pieces.

In a large bowl, mix together following: chopped chestnuts, sausage meat,
eggs, chopped shallots, bread, chopped parsley and thyme, crushed bay leaf,
chopped giblets, and cognac. Season with salt and pepper, then mix very
well.

Stuff turkey with sausage-chestnut stuffing, then secure ends by tying it
with a string.

Using a third of butter, rub turkey all over with butter. Season with salt
and pepper. Place turkey in a greased baking dish, then roast in oven for 2 - 2 1/2 hours, until it is cooked. You can check by using a meat thermometer -
internal meat temperature must reach at least 160 F (71 C).

After roasting, turn off heat and leave in oven for about 20 minutes more
before serving.

Slightly cook chestnuts with some butter and some turkey drippings in a small pan.

In a separate pan, fry sausages in butter for 5 - 7 minutes.

To serve, place roast turkey in center of serving dish, then surround turkey
with whole chestnuts and fried sausages. Serve drippings on side.
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