Ingredients
Units
Scale
- 2 pounds fresh chestnuts
- 2 tablespoons butter
- 2 onions, finely chopped
- 1.5 pounds sausage meat
- 4 to 5 tablespoons milk
- 1 cup dry bread crumbs
- 0.5 teaspoon dried thyme
- 5 to 6 sprigs fresh parsley, chopped fine
- 0.25 cup cognac
- 2 whole eggs, slightly beaten
- Salt and pepper to taste
Instructions
- Cut gashes in the flat side of each chestnut and roast at 350 degrees until shells split and flesh softens, approximately 15 to 20 minutes. Remove shells and inner skins. Cool and chop coarsely.
- Melt butter in a large skillet over medium heat. Add onions and cook slowly for 4 to 5 minutes. Add sausage meat, breaking it up with a fork. Cook until meat has browned lightly, stirring occasionally. Remove from the stove.
- Mix milk into bread crumbs and add to the sausage mixture. Then add thyme, parsley, cognac, eggs, salt and pepper. Finally, add chestnuts and mix thoroughly.
- Stuff the turkey with this mixture (recipe fills a 15 to 20-pound bird). Truss the turkey securely. Rub generously with softened butter and sprinkle with salt and pepper.
- Roast in a preheated 350-degree oven, allowing 18 to 20 minutes per pound. Baste occasionally. Turkey is done when leg moves freely.
- Prep Time: 30 minutes
- Cook Time: 30-40 minutes
- Category: Side Dishes, Thanksgiving
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 335
- Sodium: 1443mg
- Fat: 19.6
- Saturated Fat: 7.9g
- Carbohydrates: 22g
- Fiber: 15.9g
- Protein: 10.9g
- Cholesterol: 87g