Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven at 375°. In a large skillet heat the butter and add the onions and the bacon strips. Add the sausage meat and the sausage. Continue cooking and separating the pork meats with a spatula. Add the apple to the meat. Season with salt and pepper. Add the spices and mix well. Remove from the heat and add the steamed chestnuts. Work the stuffing lightly to well incorporate the meat and chestnuts, but not mashed them. Stuffed the turkey's neck with the above stuffing. Close the opening. Place in a large cooking pan over a roast rack. Slightly oil the turkey with olive oil, salt and pepper. Cover the turkey's breast with the thick bacon slices. Cover slight with aluminum foil. Cook approximately 20 minutes per pound. Poke with a fork once in a while to let the juices run form the breast and tight area. Baste with white wine and any juices from the bottom of the pan. When done remove from the heat and let rest for 10 minutes or so. Serve alongside apple slices sauteed with butter and warm steamed chestnuts.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian chestnut flour — castagnaccio, necci, pasta, crepes
Sweetened chestnut cream — mont blanc, mousse, filling, spread
Long carving blade — thin slices of roast, turkey, ham
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian chestnut flour — castagnaccio, necci, pasta, crepes
Sweetened chestnut cream — mont blanc, mousse, filling, spread
Long carving blade — thin slices of roast, turkey, ham