About this recipe:Simple but seriously yummy. A whole turkey is stuffed with a decadent mixture of chestnuts and savoury herbs and spices. It is then roasted to perfection, making for a perfect Christmas dinner centrepiece.
325g minced onion
250g minced celery
1kg dried breadcrumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savoury
1 teaspoon dried rosemary
1 (5.5kg) whole turkey, neck and giblets removed
salt and freshly ground black pepper to taste
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With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in breadcrumbs and chestnuts. Season with thyme, marjoram, savoury and rosemary.
Preheat oven to 180 C / Gas 4.
Rub salt and pepper over inside of turkey. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen string, and tie drumsticks together. Place turkey on a rack in a medium roasting tin.
Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 74 degrees C. A foil tent may be placed over the turkey during the last half of roasting time to avoid over-browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.