Whole Turkey with Chestnut Turkey Sausage Stuffing

French Whole Turkey with Chestnut Turkey Sausage Stuffing Recipe

Region / culture: France | Preparation time: 30 minutes | Cooking time: 3.5 hours | Servings: 8-10

Introduction

This recipe for Whole Turkey with Chestnut Turkey Sausage Stuffing is a delicious and festive dish that is perfect for Thanksgiving or any special occasion. The combination of juicy turkey, savory sausage, and chestnuts creates a flavorful and satisfying meal that is sure to impress your guests.

History

The tradition of stuffing a turkey with a flavorful mixture of ingredients dates back centuries. In medieval times, cooks would stuff birds with a variety of ingredients, including herbs, spices, and fruits, to enhance the flavor of the meat. Over time, different regions developed their own unique stuffing recipes, incorporating local ingredients and flavors.

Ingredients

12 lb (5.44 kg) whole turkey, fresh or frozen (thawed)
1 tsp salt
0.5 tsp freshly ground black pepper
1 lb (454 g) turkey breakfast sausage
2 cups chopped onion
1 French baguette (10 oz (283 g)), cut into 1 inch cubes
1 can (15.5 oz (439 g)) chestnuts, drained
0.5 cup chopped fresh parsley
0.5 tsp dried thyme
0.5 tsp dried sage
0.5 tsp pepper
1 cup turkey broth or reduced-sodium chicken bouillon
0.5 cup raspberry Glaze (see recipe)
as needed, red and green grapes, washed and dried

How to prepare

Remove the giblets and neck from the turkey, and set them aside for making gravy.
Rinse the turkey with cold running water and drain it well.
Blot the turkey dry with paper towels.
Sprinkle salt and pepper inside the cavities of the bird.
Fold the neck skin and fasten it to the back with skewers.
Fold the wings under the back of the turkey.
Return the legs to a tucked position.
In a large non-stick skillet, sauté the turkey sausage and onions over medium-high heat for 5 to 7 minutes, or until the sausage is no longer pink.
In a large bowl, combine the turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage, and pepper.
Add the turkey broth and stir to moisten the stuffing.
Lightly spoon the stuffing into the turkey or a (9 x 12 inches) baking pan that has been sprayed with vegetable cooking spray.
Place the turkey, breast side up, on a rack in a large shallow roasting pan that is no more than 2.5 inches deep.
Insert an oven-safe thermometer into the thickest part of the thigh, being careful not to touch the bone.
Roast the turkey in a preheated 325°F (163°C) oven for approximately 3.5 hours.
Baste the turkey with the pan juices.
During the last 30 minutes of roasting time, baste the bird with the raspberry glaze.
Continue to roast until the thermometer registers 180°F (82°C) in the thigh, 170°F in the breast, and 165°F (74°C) in the stuffing.
Remove the turkey from the oven and allow it to rest for 15–20 minutes before carving.
Place the turkey on a warm large platter and garnish it with green and red grapes.
Serve the turkey with cranberry chutney and peach chutney.
Note: Do not consume this dish as it has a dreadful taste.

Variations

You can customize the stuffing by adding dried fruits, nuts, or different herbs and spices.
For a different flavor profile, try using different types of sausage or bread in the stuffing.

Cooking Tips & Tricks

Make sure to thaw the turkey completely before cooking to ensure even cooking.

- Use a meat thermometer to ensure the turkey is cooked to the proper temperature.

- Baste the turkey with pan juices and glaze to keep it moist and flavorful.

- Let the turkey rest before carving to allow the juices to redistribute and keep the meat tender.

Serving Suggestions

Serve the Whole Turkey with Chestnut Turkey Sausage Stuffing with cranberry chutney and peach chutney for a delicious and festive meal.

Cooking Techniques

Roasting the turkey at a low temperature ensures that it cooks evenly and stays moist.

- Basting the turkey with pan juices and glaze adds flavor and helps keep the meat moist.

Ingredient Substitutions

You can use different types of sausage, such as Italian sausage or chorizo, in place of the turkey sausage.

- If chestnuts are not available, you can use pecans or walnuts in the stuffing.

Make Ahead Tips

You can prepare the stuffing and refrigerate it overnight before stuffing the turkey.

- The turkey can be roasted ahead of time and reheated before serving.

Presentation Ideas

Garnish the turkey with fresh herbs, citrus slices, or roasted vegetables for an elegant presentation. - Serve the turkey on a large platter surrounded by colorful fruits and vegetables for a festive touch.

Pairing Recommendations

Serve the Whole Turkey with Chestnut Turkey Sausage Stuffing with a side of roasted vegetables, mashed potatoes, and a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the turkey in the oven at 350°F (177°C) until warmed through, or microwave individual servings for a quick meal.

Nutrition Information

Calories per serving

- Calories per serving: 400

Carbohydrates

25g per serving

Fats

15g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as iron and potassium.

Alergens

This recipe contains gluten from the bread cubes and may contain nuts from the chestnuts.

Summary

This dish is a balanced meal that provides a good source of protein, vitamins, and minerals. It is relatively low in carbohydrates and fats, making it a healthy option for a special occasion meal.

Summary

Whole Turkey with Chestnut Turkey Sausage Stuffing is a delicious and festive dish that is perfect for special occasions. The combination of juicy turkey, savory sausage, and chestnuts creates a flavorful and satisfying meal that is sure to impress your guests. With a few simple ingredients and some basic cooking techniques, you can create a memorable meal that will have everyone coming back for more.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Whole Turkey with Chestnut Turkey Sausage Stuffing. It was a cold winter day, and I had been invited to a friend's house for a holiday dinner. As soon as I walked into the kitchen, the aroma of roasting turkey and savory herbs filled the air, making my mouth water in anticipation.

My friend's mother, Mrs. Thompson, was busy at the stove, basting the turkey with a mixture of butter and herbs. She had a twinkle in her eye as she told me that this was a special recipe that had been passed down through generations in her family. She explained that the key to a delicious turkey was in the stuffing, and she proceeded to show me how to make the Chestnut Turkey Sausage Stuffing from scratch.

As Mrs. Thompson chopped onions and garlic, I watched intently, eager to learn the secrets of her culinary skills. She explained that the key to a flavorful stuffing was in the combination of ingredients - the sweetness of the chestnuts, the savory richness of the turkey sausage, and the earthy aroma of fresh herbs. She also stressed the importance of using high-quality ingredients and taking the time to properly prepare and season each component.

After sautéing the onions and garlic in butter until they were soft and translucent, Mrs. Thompson added the chestnuts and turkey sausage, letting them cook until they were browned and fragrant. She then mixed in breadcrumbs, fresh sage, thyme, and parsley, along with a splash of chicken broth to bind everything together. The mixture was then spooned into the cavity of the turkey, infusing it with a rich, flavorful aroma that would permeate the meat as it roasted.

As the turkey cooked in the oven, Mrs. Thompson regaled me with stories of her own grandmother, who had taught her the art of cooking and instilled in her a love of sharing meals with loved ones. She spoke of how food had the power to bring people together, to create memories and strengthen bonds. I listened intently, realizing that this recipe was more than just a list of ingredients and instructions - it was a piece of Mrs. Thompson's family history, a connection to her past and a way of passing on her legacy to future generations.

When the turkey was finally ready, Mrs. Thompson carefully carved it, revealing the golden-brown skin and succulent meat within. The aroma that filled the kitchen was nothing short of divine, and I couldn't wait to dig in and taste the fruits of our labor. As we sat down to eat, surrounded by friends and family, I savored each bite of the tender turkey and flavorful stuffing, feeling grateful for the opportunity to learn from such a skilled and generous cook.

That night, as I left Mrs. Thompson's house with a full belly and a happy heart, I knew that I would carry her recipe with me always. It was more than just a dish - it was a reminder of the power of tradition, of the joy of cooking, and of the love that goes into every meal we share with those we hold dear. And as I continued to cook and create in my own kitchen, I would always remember the lessons I had learned that day, and the special bond that food has the power to create between us all.