Classic Roast Turkey with Scarborough Fair Stuffing
Yes, the stuffing does have parsley, sage, rosemary and thyme! A holiday classic.
1/2 cup whole chestnuts
2 tablespoons vegetable oil
1 onion, minced
2 celery ribs, chopped
2 cloves garlic, crushed
2 teaspoons crushed dried parsley
1 teaspoon crushed dried sage
1 teaspoon crushed dried rosemary
1 teaspoon crushed dried thyme
1 tart apple, peeled, cored and diced
1 large egg, lightly beaten
5 cups stale bread, cubed and then lightly crumbled
1 1/4 cups chicken broth, warm
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-pound) whole turkey
1/4 cup butter, melted
- To roast chestnuts, cut an X in the flat side of each chestnut. Bake 10 to 15 minutes in a 425°F oven. Cool, peel and chop.
- In a large pot over medium-high heat, heat oil; add onions and celery and sauté until soft and lightly golden, 3 to 5 minutes.
- Reduce heat and stir in garlic, parsley, sage, rosemary, thyme and apple; cook 3 to 4 minutes. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth; season with salt and pepper. Set aside to cool.
- Preheat oven to 325°F (160°C).
- Remove any giblets from inside the turkey. Rinse turkey inside and out with cold water. Dry with paper towels. Loosely fill the neck cavity with the chestnut stuffing; fold skin under and fasten with a toothpick. Loosely stuff the main 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.
- Bake, uncovered, basting the turkey every 20 to 30 minutes with pan juices. Roast for 20 minutes per pound or until the stuffing registers 165°F (approximately 75°C) and the thickest part of the thigh registers 180°F (approximately 80°C) on a meat thermometer. The juices should run clear, without any pink color, and the skin should be golden brown and crispy.
- Place the turkey on a warm platter, reserving the pan juices for gravy. Let the turkey rest, loosely covered, for 15 minutes, before slicing. Serve with stuffing and gravy.
Makes 8 servings.