Roast Turkey with Bacon & Chestnut Stuffing Recipe 15lb turkey
15 Slices bacon, chopped
¼ cup Butter
3 Onions, chopped
3 Stalks celery, chopped
¼ cup Chopped fresh sage
1 Sweet red pepper
1 tsp Pepper
½ tsp Salt
12 cups Cubed day-old French bread
1 Can chestnuts, drained
¼ cup Chopped fresh parsley
1-¼ cups Chicken stock
Cooking Time: 4 hours
Serves: 12
Bacon & Chestnut Stuffing Instructions:
In large skillet, cook bacon over medium heat for 5 minutes or until cooked but not crisp. Add butter, onions, celery and sage; cook, stirring occasionally, for 30 minutes or until softened. Add red pepper, pepper and salt; cook for 5 minutes.
In large bowl, toss vegetable mixture with bread. Add chestnuts and parsley; drizzle with stock and toss to combine. Let cool.
Loosely stuff into cavity of turkey. Makes 12 cups, enough stuffing for 15-lb turkey.
Roast Turkey
Remove giblets and neck; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Loosely stuff neck opening with stuffing, if desired; fold skin over stuffing and skewer to back. Lift wings and twist under back. Stuff body cavity if desired. Tuck legs under band of skin or tie together with kitchen string.
Place turkey on rack in roasting pan. Brush with about 2 tbsp butter, melted; sprinkle with salt and pepper. Tent with foil, tucking in sides but leaving ends open. Roast in 325°F oven for 3-½ hours, basting every 30 minutes. Uncover and roast for about 1 hour longer or until meat thermometer inserted in the thickest part of the thigh reaches 180°F.
Stand for 30 minutes
Roast Turkey with Bacon & Chestnut Stuffing Recipe |
