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Turkey, Roasted w/Chestnut and Sausage Stuffing (M, TNT)
Source: Gourmet Magazine, about 25 to 30 years ago, with Kosher modifications by me
Yield: 1 turkey, with stuffing (about 12 servings with leftovers)

13 to 15 lbs. turkey

Giblet Stock:
2 cups water
2 cups chicken stock
1 small onion stuck with a clove
1/2 carrot
Bouquet garni with 3 sprigs parsley, thyme and 1/2 bay leaf

Stuff bird with Chestnut and Sausage Stuffing (click here for recipe), coat with stick of margarine and roast in 425°F oven for 30 minutes. Reduce heat to 325°, drape in cheesecloth dipped in melted margarine and roast until bird temperature is 185°.

Deglaze pan with sherry, add to giblet stock as thickener for sauce.

Giblet Stock:
Simmer giblets in saucepan with other ingredients for at least one hour. Skim off fat.

Poster's Notes:
The stuffing can be baked separately to keep it pareve for vegetarian guests. Or bake some in a half of acorn squash as an interesting presentation.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A