Ingredient List Print Recipe
For the stuffing:
- 8 cups cubed, dry seasoned bread cubes (bagged stuffing cubes from the supermarket are perfectly OK)
- 2 tablespoons fresh minced sage leaves
- 1 pound fresh chesnuts, in the shell
- turkey liver and gizzard from the bird, minced fine
- 3 oz. fresh chicken livers, minced
- 1 cup minced celery
- 1 cup minced Spanish (yellow) onion
- 1 tablespoon melted butter
- 2 tablespoon minced parsley
- 1 tablespoon fresh thyme leaves
For the bird:
- one 5 to 7 pound boneless breast of turkey (both breast lobes)
- 4 tablespoons butter
- 2 teaspoons paprika
- 3 quartered and peeled apples
- 3 peeled onions, cut in eighths lengthwise
- 1 teaspoon dried thyme
- 6 sage leaves
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To make the stuffing:
Place an X mark with a paring knife across the tops of the chestnuts and roast at 350 degrees for 25-30 minutes until cooked through. Peel and reserve meats, slicing them into quarters as best you can. Discard the rotten ones.
Combine the bread cubes, chestnuts and all the other stuffing ingredients in a large mixing bowl. Season with salt and pepper.
To make the bird:
The butchery is easier than you think, but you can always have the butcher do it for you!
Place the turkey skin down on a cutting board and slice open the middle of each breast, cutting away from the center bone, parallel to the cutting board, toward the outer edges of the roast. You are opening up the breast meat to even out the thickness of each breast.
The new meat flaps should open up from the middle of each breast like pages of a book. Season with the thyme and sage, salt and pepper.
Place stuffing into the center of the roast and fold the edges of the turkey “envelope” over the stuffing. You should have a ‘football’ of turkey. Flip to skin side up.
Roll and tie turkey.
Rub with the butter, season with paprika and roast, in a rack and pan, at 350 degrees for 1 hour.
Raise temperature to 400 and continue roasting until internal temperature is 160 degrees. Keep an eye on your roast, this may not take as long as you think. Let rest for 10 minutes, slice and serve.
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