Traditional Turkey with Apple and Chestnut Stuffing


serves: 10 - 12
1 tbsp vegetable oil
1/2 stick (4 Tbsp) 50 g butter
1 large onion, peeled and chopped
1 clove garlic, peeled and chopped
3 sticks celery, trimmed and sliced
1 green eating apple, quarted, cored and chopped
juice and grated rind of 1 lemon
1/2 x 240 g can whole chestnuts
1 orange, peeled, segmented and chopped
175 g fresh white breadcrumbs
175 g pork sausagemeat
salt and freshly ground black pepper
1 tbsp fresh sage, finely chopped
3.8 - 4.4 kg fresh turkey


1. Preheat the oven to 190°C (375°F) gas mark 5.

2. Heat the oil and butter together in a large saucepan, then add the onion, garlic and celery. Fry over a moderate heat for 3-5 minutes or until softened. Remove from the heat.

3. In a bowl, toss the apple in the lemon juice and rind until well coated. Drain thoroughly. Stir the apple into the saucepan, then add the chestnuts, orange pieces, breadcrumbs, sausagemeat, seasoning and sage. Mix thoroughly. Leave to cool.

4. Remove all packaging from the turkey. Remove giblets from the neck flap and neck from the body cavity.

5. Wash and dry well with absorbant kitchen paper.

6. Insert the stuffing into the neck end and calculate the cooking time on the total weight of the stuffed turkey. Allow 25 minutes per 500 g, plus 25 minutes extra.

7. Place the turkey in a roasting tin and cover with lightly greased foil. Place in the oven and roast for the calculated cooking time.

8. Remove the foil 45 minutes before the end of the cooking time (and add the stuffing balls to the roasting tin if required).

9. Leave to stand for 10 minnutes before carving.

Always check that the turkey is cooked thoroughly and that the juices run clear when a skewer is inserted into the thickest part of the thigh.

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