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Whole Turkey with Chestnut Turkey Sausage Stuffing
- 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
FOR THE TURKEY:
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.
FOR THE STUFFING:
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.)
TO ROAST TURKEY:
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.
nutrition information per serving
670 calories; 28g total fat; 195mg cholesterol; 660mg sodium; 33g carbohydrates; 3g fiber; 67g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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