Roast Turkey with Chestnut Stuffing

    5 hours

    Lemon and orange basting sauce add a delicious bright taste to this roast turkey and the chestnut stuffing makes it perfect for the Christmas dinner.

    1 person made this

    Makes: 1 roast turkey

    • 150g butter
    • 8 tablespoons orange juice
    • juice of 3 lemons
    • 1 turkey
    • salt and pepper, to taste
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 250g beef mince
    • 250g pork sausages, casings removed
    • 100g uncooked rice
    • 150g tinned chestnuts, drained and diced
    • 75g butter
    • 1 chicken stock cube, dissolved in 350ml hot water
    • 2 tablespoons brandy

    Preparation:30min  ›  Cook:4hours  ›  Extra time:30min resting  ›  Ready in:5hours 

    1. Preheat oven to 170 degrees C.
    2. Melt 150g butter in a saucepan and add orange and lemon juices. Brush the turkey inside and out with the mixture, reserving some for basting. Sprinkle the turkey well with salt and pepper.
    3. Heat the olive oil in a saucepan over medium heat and saute the onion. Add beef mince and sausage meat and cook until meat is browned. Add rice and stir.
    4. Add chestnuts, 75g butter, chicken stock cube dissolved in water and brandy. Add salt and pepper if necessary and simmer until liquid is absorbed and rice is just cooked. Stuff the turkey with this mixture and tie shut or close with poultry clips.
    5. Put the turkey on a rack in a roasting tin and lightly cover with foil (do not seal completely). Add about 5mm water to the bottom of the tin (top up if it evaporates when cooking). Roast 3-4 hours, regularly basting with the remaining butter mixture. In the last 30 minutes of cooking, increase temperature to 200 degrees C and remove the foil. The turkey should reach a minimum internal temperature of 80 degrees C and be golden brown. Let rest 30 minutes before carving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)