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Turkey with Chestnut Stuffing
Source: The Italian Gourmet
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Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
Yield:  Serves 8
This is the traditional star of the Christmas dinner table and is very rich. In the classical Italian family recipe collection it calls for sausage and pancetta to be included in the stuffing, but the version given here is the one generally used today.
RECIPE INGREDIENTS
For Stuffing:
8 oz lean pork, ground
8 oz turkey, ground
4 oz salt pork, cut into small cubes
1/2 cup heavy cream
1 egg white
1/3 cup shelled walnut pieces, chopped
3 tablespoons golden raisins, plumped in water
1 oz black truffles, minced
4 oz glaceed chestnuts, minced
For Turkey:
1 small young turkey, about 5 lb
1 1/3 cups butter
4 sage leaves
1 sprig rosemary
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 1/2 cups dry white wine
Turkey with Chestnut Stuffing Recipe at Cooking.com
DIRECTIONS
Prepare the stuffing: In a bowl, combine the pork, turkey, salt pork, cream, egg white and salt and pepper to taste; mix well. Stir in the walnuts, raisins, truffles and chestnuts. Mix well and set aside.
Meanwhile, prepare the turkey: Slit the turkey down the back and bone it, taking care not to break the skin. Season the inside with salt and pepper as desired, put in the stuffing and sew up the bird with kitchen thread.
Preheat the oven to 350 degrees F. In a roasting pan, melt one-third of the butter with the sage and rosemary. Add the celery, carrot and onion and sprinkle the white wine over all. Bake in the oven for 2 1/2 hours. Add a little water if needed.
Remove the turkey from the oven and let it rest in a warm place. Meanwhile, push the contents of the roasting pan through a strainer into a bowl and bind with the remaining butter to make a sauce.
Serve the turkey cut into slices, with 2 slices per portion coated in the sauce and garnished with fresh baby onions and marrons glacees accompanied by mostarda di Cremona.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 8
Calories: 977
Fat. Total: 64g
Fiber: 4g
Carbohydrates, Total: 19g
Sodium: 965mg
% Cal. from Fat: 59%
Cholesterol: 328mg
Protein: 72g
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