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Whole Turkey with Chestnut Turkey Sausage Stuffing

Source: National Turkey Federation
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Rating: 5   Reviews: 1 See Reviews
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  15 servings
For the turkey:
12 pound whole turkey, fresh or frozen (thawed)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Stuffing:
1 pound turkey breakfast sausage
2 cups chopped onion
1 French baguette (10 ounces), cut into 1-inch cubes
1 can (15-1/2 ounces) chestnuts, drained
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon pepper
1 cup turkey broth or reduced-sodium chicken bouillon

1/3 cup Raspberry Glaze
As needed red and green grapes, washed and dried
Whole Turkey with Chestnut Turkey Sausage Stuffing Recipe at
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Sprinkle salt and pepper in the cavities of the bird.

Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

In large non-stick skillet, over medium-high heat, saute turkey sausage and onions 5 to 7 minutes or until sausage is no longer pink and internal temperature reaches 165 degrees F. Drain, if necessary.

In large bowl combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth and stir to moisten.

Lightly spoon stuffing into turkey or a (9-by-12-inch) baking pan, sprayed with vegetable cooking spray. (Cover casserole and bake at 350 degrees F for 45 minutes.)

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2-inch deep) roasting pan.

Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

Roast turkey in a preheated 325 degree F oven about 3-1/2 hours (total roasting time). Baste with the pan juices.

During the last 30 minutes of roasting time, baste the bird with the Raspberry Glaze.

Continue to roast until the thermometer registers 180 degrees F in the thigh, 170 degrees F in the breast and 165 degrees F in the stuffing.

Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving.

Place on a warm large platter and garnish with green and red grapes. Serve with Peach Chutney and Cranberry Chutney.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   15 servings
Calories: 670
Fat. Total: 28g
Fiber: 3g
Carbohydrates, Total: 33g
Sodium: 660mg
% Cal. from Fat: 38%
Cholesterol: 195mg
Protein: 67g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: John Reviewed: 11/22/2010
Hated it!!!!!!!!!!!!!!!!!!!!!
lalalalalalalalalalalalallaalalalalalalalalalalalalalalalallalalalalalalalal it sucks
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