Turkey with Chestnut and Apple Stuffing
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 322 kcal | (15 %) | ||
| Protein | 41.5 g | (42 %) | ||
| Fat | 5.4 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) |
Ingredients
- Ingredients
- 250 grams Chestnuts
- 1 Turkey
- salt
- freshly ground pepper
- 3 tart Apple
- 2 stalks Celery
- 2 shallots
- marjoram
- Wooden skewer
- 2 Tbsps softened butter
- 1 jar chicken stock
- 4 tsps cornstarch
Preparation steps
Preheat oven to 250°C (approximately 475°F).
Place chestnuts on a baking sheet and roast for 20 minutes. Remove and reduce oven temperature to 175°C (approximately 350°F).
Let chestnuts cool and remove from shell.
Rinse turkey and pat dry. Season turkey inside and out with salt and pepper. Rinse, quarter, core and dice apples. Rinse and mince celery. Peel and dice shallots. Combine chestnuts, apples, celery and shallots. Rinse marjoram, shake dry and remove leaves from stems, then chop. Add to filling and season with salt and pepper. Stuff apple mixture into turkey and secure opening with wooden skewers. Coat turkey with butter.
Place turkey on a roasting pan and roast for about 2 ½-3 hours, basting with stock throughout. Remove turkey and put on a plate. Pour pan juices through a sieve and into a saucepan. Bring juices to a boil. Combine equal parts cornstarch and cold water, then whisk into juices. Simmer for 2-3 minutes and season with salt and pepper.
Carve turkey and plate with filling. Serve drizzled with sauce.
