Traditional Roast Turkey with Chestnut Stuffing & Homemade Gravy
*For the Stuffing:
* ½ cup whole chestnuts or dried if you can’t find whole
* 2 Tablespoons olive oil
* 1 onion, peeled and minced
* 2 celery ribs, chopped
* 2 cloves garlic, peeled and crushed
* 1 teaspoon dried sage
* 1 teaspoon dried rosemary
* 1 teaspoon dried thyme
* 1 cooking apple, peeled, cored and thinly sliced
* 1 egg, lightly beaten
* 5 cups stale bread, cubed
* 1 ¼ cups chicken broth
* ¼ cup butter, melted
* Olive oil
* Salt (sea salt is preferable)
* 1 10 lb. turkey
*For the Gravy:
* 2 carrots, roughly chopped
* 1 onion, diced
* 2 celery stalks, roughly chopped
* Corn flour
* Chicken stock
* Butter (if necessary)
The Night Before:
If possible, the previous night, or at least one hour before cooking, prepare your turkey. Remove any giblets and rise well (inside and out) with cold water, then pat dry with paper towels. Generously rub turkey with olive oil and sprinkle with salt and pepper. Cover and place back in refrigerator until time to cook.
The Next Morning:
Preparing the Stuffing:
To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 375F oven. Let cool for 10 minutes and then peel and chop.
Do not turn oven off as it will need to be preheated for cooking the turkey.
In a large pot over low heat, heat the olive oil then add onions and celery. Saute for about 3 minutes or until soft. Stir in crushed garlic, sage, rosemary, thyme and apple and sauté for a further 3 to 5 minutes. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth and season with salt and pepper. Set aside to cool.
Preparing the Turkey:
Remove turkey from fridge and loosely stuff the neck cavity with chestnut stuffing, fold the skin under and secure in place with a toothpick. Then loosely stuff the main cavity, making sure to leave room for expansion and the air to flow through.
Then prepare your roasting pan. Use a large roasting pan and at the bottom add two roughly chopped carrots, onion and celery. Place the rack over the vegetables. Now place your turkey, breast side up, on the rack. Drizzle with melted butter.