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Lightly toast the bread slices. Remove crusts from bread; cut into 1/4-inch dice; set aside. Remove strings from celery and cut ribs into 1/4-inch dice. Cut onions into 1/4-inch dice. Heat oven to 375 degrees. In large skillet, melt 1/2 stick butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat. Place remaining 1 stick butter, remaining 2 tablespoons thyme, and salt in food processor. Pulse until well combined; set aside. Wash turkey, and pat dry. Place, breast-side up, on roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey. Roast for 2 1/2 hours, basting often. Bake another 30 to 45 minutes, until an instant read thermometer inserted in thickest part of thigh reads 180 degrees. If turkey becomes too brown, tent with aluminum. Let cool for 20 to 30 minutes before carving. Serves 8 to 10. Source: "Martha Stewart Living Magazine, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 211 Calories (kcal); 18g Total Fat; (73% calories from fat); 1g Protein; 13g Carbohydrate; 47mg Cholesterol; 829mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
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