| | Roast Turkey w/Chestnut Dressing
one 10 to 12 pound turkey
salt to taste
1/4 cup of butter
1 large onion, chopped
2 stalks celery, chopped
1/4 pound of ground veal
1/4 pound of ground pork
1 turkey liver, chopped
Pepper to taste
1/2 teaspoon of paprika
6 cups of soft bread crumbs
1/4 cup of chopped parsley
1 pound of chestnuts, roasted, peeled and chopped
1 egg, well beaten
5 slices of bacon
Lightly salt turkey cavity, set aside while preparing dressing. Melt the butter in large frying pan. Add onion and celery, sauté for 5 minutes. Using a slotted spoon, transfer to large mixing bowl.
Add veal, pork and liver to frying pan, sauté until lightly browned. Season with salt, pepper and paprika, add to onion mixture. Add bread cubes, parsley, chestnuts and egg, mixing well.
Preheat oven to 325ºF. Stuff turkey with dressing and truss. Place in roasting pan, breast side up. Lay bacon strips in single layer over turkey. Roast about 4 hours, to internal temperature of 185ºF. Remove from oven and cover with tent of aluminum foil. Let stand 20 minutes before carving. Serves 6 to 8 |
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