Turkey With Apricot Chestnut Stuffing Recipes

TURKEY WITH CHESTNUT STUFFING

Steps:

• In a large saucepan or Dutch oven, bring 2 qts. of water to a boil. Cut an "X" in each chestnut; drop into boiling water. Return to a boil; cook for 5 minutes. Remove from the heat; peel outer shell and inner skin. Coarsely chop chestnuts; set aside., In a small skillet, saute celery and onions in butter until tender. Transfer to a large bowl; add sausage, stuffing and chestnuts. Add broth and water; toss to mix., Loosely stuff turkey just before roasting. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil. Roast, uncovered, at 325° for 4-1/4 to 4-3/4 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. Cover loosely with foil if turkey browns too quickly., Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy.

APRICOT AND PECAN TURKEY STUFFING

Steps:

• Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
• Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
• Bake in the preheated oven until heated through, 20 to 25 minutes.

TURKEY WITH APRICOT-CHESTNUT STUFFING

Steps:

• Preheat oven to 350 degrees F. Spread bread cubes onto bottom of large shallow baking pan. Bake 15 minutes, or until lightly toasted, stirring once. Set aside.
• Melt butter in large skillet over medium heat. Add almonds; cook and stir 3 minutes, or until lightly browned. Remove with slotted spoon; set aside. Add onion and celery to remaining butter; cook and stir 5 minutes, or until vegetables are crisp-tender. Stir in poultry seasoning and salt.
• Place bread cubes, vegetables, chestnuts, apricots, currants and almonds in large bowl; mix lightly. Add broth; mix well.
• Reduce oven to 325 degrees F. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; dry turkey with paper towels. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent overbrowning during roasting.
• Roast turkey 4-1/2 hours, or until meat thermometer reaches 160 degrees F when inserted in center of stuffing and reaches 180 degrees F when inserted deep in thigh, covering breast and top of drumsticks with aluminum foil after 3 hours to prevent overcooking of the breast. Let turkey stand 15 minutes before removing stuffing and carving.