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Turkey with Chestnut Stuffing

Rated as 5 out of 5 Stars
1 made it  |  0 reviews   |  1 photos

"With delicious chopped chestnuts in the savory stuffing, this golden roasted bird is a special Thanksgiving treat. It's a 'must' on the menu at the annual holiday meal my family shares with dear friends. --Ardis Rollefson Jackson Hole, Wyoming"
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4 h 40 m servings
Original recipe yields 18 servings


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  1. In a large saucepan or Dutch oven, bring 2 qts. of water to a boil. Cut an "X" in each chestnut; drop into boiling water. Return to a boil; cook for 5 minutes. Remove from the heat; peel outer shell and inner skin. Coarsely chop chestnuts; set aside.
  2. In a skillet, saute celery and onions in butter until tender. Transfer to a large bowl; add sausage, stuffing and chestnuts. Add broth and water; toss to mix.
  3. Loosely stuff turkey just before roasting. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil. Roast, uncovered, at 325 degrees F for 4-1/4 to 4-3.4 hours or until a meat thermometer reads 180 degrees F for turkey and 165 degrees F for stuffing, basting occasionally. Cover loosely with foil if turkey browns too quickly.
  4. Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy.


  • Editor's Note: Stuffing can be prepared as directed and baked separately in a greased 3-qt. baking dish. Cover and bake at 325 degrees F for 40 min. Uncover and bake 10 minutes longer or until lightly browned.


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