Next Thanksgiving, try this Turkey Dressing with Chestnuts. A flavorful stuffing of bacon, chestnuts and watercress not only adds great flavor to the turkey as it roasts, but offers up a delicious twist on the traditional side dish.
Ingredients
6 bacon slices, chopped
1/2 lb fresh chestnuts, peeled and chopped
1 cup white bread crumbs
1 egg, beaten
1/2 bunch of watercress, chopped fine
1 1/2 tsp salt, divided
1 1/4 tsp pepper, divided
1 (10 lb) whole turkey, thawed
3 Tbsp butter, room temperature
Instructions
Remove the neck and giblets from the turkey.
Rinse the turkey in cold water, then pat dry inside and out.
Preheat the oven to 350F degrees.
Place bacon in a skillet over low heat.
Add chestnuts to the bacon grease in the skillet.
Increase the heat and cook the bacon and chestnuts for 10 minutes until crisp.
Stir in the bread crumbs, then transfer the mixture into a large mixing bowl.
Add the beaten egg, watercress, 1/2 tsp salt and 1/4 tsp pepper. Blend well.
Fill the turkey cavity with the stuffing mixture.
Pull the skin over the opening and secure.
Twist the wing tips up and secure the legs with twine.
Rub the butter all over the outside of the turkey and season with salt and pepper.
Spray a rack with non stick cooking spray and place it in a shallow roasting pan.
Place the turkey, breast side up, on the rack.
Roast the turkey 3 hours or until the internal thigh temperature reaches 180F degrees.
If the turkey browns excessively cover it with foil.
Allow the turkey to stand 30 minutes before carving.
Yield: 10 servings
Turkey Dressing with Chestnuts
Ingredients
- 6 bacon slices chopped
- 1/2 lb fresh chestnuts peeled and chopped
- 1 cup white bread crumbs
- 1 egg beaten
- 1/2 bunch of watercress chopped fine
- 1 1/2 tsp salt divided
- 1 1/4 tsp pepper divided
- 1 10 lb whole turkey, thawed
- 3 Tbsp butter room temperature
Instructions
- Remove the neck and giblets from the turkey.
- Rinse the turkey in cold water, then pat dry inside and out.
- Preheat the oven to 350F degrees.
- Place bacon in a skillet over low heat.
- Add chestnuts to the bacon grease in the skillet.
- Increase the heat and cook the bacon and chestnuts for 10 minutes until crisp.
- Stir in the bread crumbs, then transfer the mixture into a large mixing bowl.
- Add the beaten egg, watercress, 1/2 tsp salt and 1/4 tsp pepper. Blend well.
- Fill the turkey cavity with the stuffing mixture.
- Pull the skin over the opening and secure.
- Twist the wing tips up and secure the legs with twine.
- Rub the butter all over the outside of the turkey and season with salt and pepper.
- Spray a rack with non stick cooking spray and place it in a shallow roasting pan.
- Place the turkey, breast side up, on the rack.
- Roast the turkey 3 hours or until the internal thigh temperature reaches 180F degrees.
- If the turkey browns excessively cover it with foil.
- Allow the turkey to stand 30 minutes before carving.
