Turkey with Chesnut Stuffing

🛒Ingredients (Grocery List)

• 2 pounds Chestnuts

• 2 cups Butter

• 2 Cups minced Onion

• 2 cups minced Celery

• 10 cups dried Breadcrumbs

• 1 tsp dried Thyme

• 1 tsp dried Marjoram

• 1 tsp dried Savory

• 1 tsp dried Rosemary

• 12 pounds whole Turkey, Neck and Giblets removed

• Salt and freshly Ground Black Pepper to taste

🍴Serves: 4 to 6

⏰Prep Time: 10 min

⏱️Cook Time: 15 min

Instructions

1. With a sharp knife cut a cross on the flat side of each Chestnut. Simmer, covered with Water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh Water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.

2. To prepare the stuffing, melt the Butter in a medium saucepan over medium heat. Stir in Onions and Celery and cook until tender. Thoroughly mix in Breadcrumbs and Chestnuts. Season with Thyme, Marjoram, Savory, and Rosemary.

3. Preheat oven to 350 degrees.

4. Wash Turkey with cold Water, and pat dry. Rub Salt and Pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place Turkey on a rack in a medium roasting pan.

5. Roast 3 1/2 to 4 1/2 hours in preheated oven, until internal temperature of thigh reaches 180 degrees and stuffing reaches 165 degrees. A foil tent may be placed over the Turkey during the last half of roasting time to avoid over browning. Remove from the oven, place on a warmed platter, and allow the Turkey to stand for 20 minutes before carving.