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Roast Turkey with Chestnut Stuffing

2 pounds fresh chestnuts or three 8-ounce jars roasted whole chestnuts
1 cup butter
2 medium onions, chopped
1 1/2 cups chopped celery with leaves
1 1/2 tablespoons sage
2 teaspoons thyme
2 teaspoons pepper
2 1-pound loaves white bread, cute into cubes

Cut an "X" on 1 side of each fresh chestnut with small sharp knife.
Cook whole fresh chestnuts in large saucepan of simmering water 12
minutes. Remove from heat. Remove 1 chestnut from water using
slotted spoon. Grasp in dish towel. Using small sharp knife, peel
off chestnut shell and inner dark skin. Repeat with remaining
chestnuts. Coarsely chop chestnuts.

Melt 1/4 cup butter in large skillet over medium heat. Add onions,
celery, herbs and pepper and saute until tender. Put bread in
large bowl. Pour onion mixture over. Melt 1/4 cup butter in same
skillet over medium heat. Add chestnuts and saute until golden
brown. Add to bread mixture. Melt remaining 1/2 cup butter in
same skillet. Pour over bread and toss well. Season with salt.

Turkey broth

6 cups water
Neck, gizzard and heart from 16 pound turkey

Bring all ingredients to boil in heavy saucepan. Reduce heat and
simmer until liquid is reduced to 3 cups. Straing.

Roast Turkey

16-pound turkey
1/2 cup softened butter

Preheat oven to 425F. Butter 8 cup baking dish. Rinse turkey
inside and out; pat dry. Fill neck cavity looely with some of
chestnut stuffing. Fill main cavity loosely with some of stuffing.
Sew main cavity closed. Tie legs together. Tuck wings under body.
Place turkey breast side up on rack in large roasting pan. Rub
butter over turkey. Transfer remaining stuffing to prepared dish;
cover with foil.

Roast turkey 45 minutes. Reduce oven temperature to 350F. Roast
turkey until meat thermometer inserted in thickest part of thigh
registers 175F, basting frequently with pan drippings, about 2 1/2
hours. Place stuffing in covered dish in oven during last 45
minutes. Tranfer turkey to platter reserving drippings for gravy.
Tent turkey with foil to keep warm.


1/2 cup flour
2 teaspoons minced fresh thyme
salt and pepper

Scrape bottom of roasting pan to loosen any browned bits. Pour
contents of pan into large mesuring cup. Let stand until fat rises
to surface. Spoon off fat from measuring cup, reserving 1/2 cup.
Add 3 cups turkey broth to pan drippings in measureing cup. Pour
reserved 1/2 cup fat into heavy skillet. Cook fat over medium heat
until hot. Add flour and cook until golden brown, strirring
constantly. Add broth mixture and bring to a boil, stirring
constantly. Cook until sauce thickens, add thyme, season with salt
and pepper.


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