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| Roasted Free-Range Turkey with Pear Chestnut Stuffing |
| The stuffing may also be baked separately in a buttered casserole at 375° until heated throughout, |
| thirty to forty-five minutes. |
| 12 tablespoons (1 1/2 sticks) unsalted butter |
| 6 stalks celery, strings removed, cut into 1/4-inch dice |
| 2 large onions, cut into 1/4-inch dice |
| 1/4 cup fresh thyme leaves, finely chopped |
| 1 teaspoon finely chopped fresh sage leaves |
| 1 tablespoon coarsely chopped fresh flat-leaf parsley |
| 1/2 pound roasted chestnuts, shelled and chopped |
| 27 slices stale white bread (1 1/2 pounds), crusts removed and cut into 1/4-inch dice (about 8 |
| 1 1/4 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat |
| 4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice |
| 1 twelve- to fourteen-pound free-range turkey |
| 1. Heat oven to 375°. Make stuffing: In a large skillet, melt 4 tablespoons butter over medium |
| heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 |
| tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until |
| bread becomes moist. Stir in pears; remove from heat. |
| 2. Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food |
| processor. Pulse until well combined; set aside. |
| 3. Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting |
| pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs |
| together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture |
| 4. Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an |
| instant-read thermometer inserted into the thickest part of the thigh reads 180°. If turkey becomes |
| too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before removing the stuffing and |
| info@barringtonsoftware.com |
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Software Incorporated