Ingredients
- 1 cup chestnuts
- 1 cup butter, divided
- ⅔ cup lemon juice
- ¼ cup orange juice
- ¼ cup tangerine juice
- 1 (10 pound) whole turkey
- salt and ground black pepper to taste
- ½ pound ground beef
- ½ pound ground pork
- ¼ cup chopped onion
- ½ cup uncooked instant rice
- ½ cup chicken broth
- ¼ cup pine nuts
- ¼ cup raisins (Optional)
- 2 tablespoons brandy
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Directions
- Preheat the oven to 325 degrees F (165 degrees C).
- Make a small incision on the sides of each chestnut and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
- Melt 2/3 cup butter in a saucepan; mix in lemon juice, orange juice, and tangerine juice. Rub turkey inside and out with butter-juice mixture, reserving some for basting. Season turkey with salt and pepper; set aside.
- In a large skillet over medium heat, cook ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in rice. Stir in toasted chestnuts, broth, remaining 1/3 cup butter, pine nuts, raisins, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed by stuffing. Fill all turkey cavities with stuffing and tie in place with kitchen twine.
- Place turkey on a rack in a roasting pan and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time.
- Roast turkey in the preheated oven for 3 to 4 hours, brushing occasionally with remaining butter-juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting and remove foil. An instant-read thermometer inserted into the thigh near the bone should read at least 165 degrees F (74 degrees C).
Cooking Time
Prep Time:30 mins
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs
Servings:12
Nutrition Facts
- 930 Calories
- 52g Fat
- 22g Carbs
- 86g Protein
This recipe for stuffed roast turkey requires 1 cup of chestnuts, 1 cup of butter (divided), 2/3 cup of lemon juice, 1/4 cup of orange juice, 1/4 cup of tangerine juice, a 10 pound whole turkey, salt, and ground black pepper to taste, 1/2 pound ground beef and 1/2 pound ground pork, 1/4 cup chopped onion, 1/2 cup uncooked instant rice, 1/2 cup chicken broth, 1/4 cup pine nuts, 1/4 cup raisins (optional), 2 tablespoons brandy, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.
To make the dish, preheat the oven to 325 degrees F (165 degrees C). Cut a small incision on the sides of each chestnut and toast them in a skillet over medium heat. Remove from heat, peel, and chop them up.
Melt 2/3 cup of butter in a saucepan and mix in lemon, orange, and tangerine juice. Rub the mixture inside and out of the turkey, reserving some for basting. Season the turkey with salt and pepper.
In a large skillet, cook the ground beef, ground pork, and onion until evenly browned and tender. Drain the grease and mix in the rice. Stir in the toasted chestnuts, broth, remaining 1/3 cup of butter, pine nuts, raisins (optional), brandy, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Keep stirring until all the liquid is absorbed by the stuffing. Fill all turkey cavities with stuffing and tie it in place with a kitchen twine.
Place the turkey on a rack in a roasting pan and cover the breast and thighs loosely with aluminum foil. Pour about 1/4 inch of water into the bottom of the pan and maintain this level of water throughout cook time. Roast the turkey in the preheated oven for 3 to 4 hours, brushing occasionally with the remaining butter-juice mixture. Increase the oven temperature to 400 degrees F (200 degrees C) during the last hour of roasting and remove the foil.
An instant-read thermometer inserted into the thigh close to the bone should read at least 165 degrees F (74 degrees C). This dish serves 12 and has a nutrition value of 930 calories, 52g of fat, 22g of carbs, and 86g of protein.