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Roast Turkey with Chestnut Dressing and Pan Gravy

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Roast Turkey with Chestnut Dressing and Pan Gravy recipe by The Culinary Institute of America

Ingredients

Roast Turkey

Makes 10 Servings

  • 1 turkey (about 15 pounds)
  • 1 apple, quartered
  • 1 bay leaf
  • 1 large sprig thyme
  • 1/2 bunch flat-leaf parsley
  • 1 to 2 tablespoons fresh lemon juice
  • Salt, as needed
  • Freshly ground black pepper, as needed

Chestnut Dressing

  • 1/2 cup (8 tablespoons/1 stick) butter
  • 3/4 cup minced yellow onion
  • 1 1/2 pounds day-old bread, cubed
  • 1 cup chicken stock, warm
  • 1 egg
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped sage
  • 2 1/4 cups shelled, peeled, and roasted chestnuts, chopped (about 8 ounces)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Pan Gravy

  • 3/4 cup small-dice yellow onion
  • 1/2 cup small-dice carrot
  • 1/2 cup small-dice celery
  • 5 cups chicken broth
  • Cornstarch slurry: 1⁄3 cup cornstarch combined with 1⁄3 cup cold water
  • Salt, as needed
  • Freshly ground black pepper, as needed

Directions

  1. Preheat the oven to 450 degrees F.
  2. Stuff the turkey with the apple, bay leaf, thyme, and parsley. Rub the lemon juice over the entire surface of the bird and season with salt and pepper.
  3. Place the turkey, breast side up, in a roasting pan fitted with a roasting rack. Transfer to the oven and roast for 3 hours, basting occasionally with the drippings that accumulate in the bottom of the pan.
  4. Remove the turkey from the oven. Transfer the turkey, on the roasting rack, to a baking sheet. Degrease the pan drippings by skimming away any excess fat from the surface with a paper towel. Return the turkey on the rack and any juices that have accumulated on the baking sheet to the roasting pan. Continue to roast until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F, 30 to 60 minutes more.
  5. While the turkey is roasting, prepare the chestnut dressing. Melt the butter in a sauté pan over medium heat. Add the onion and cook until tender, about 3 minutes.
  6. Combine the bread cubes, stock, and egg and add to the pan with the onion. Add the parsley, sage, chestnuts, salt, and pepper and mix well.
  7. Transfer the dressing to a buttered baking dish and cover with parchment paper. Bake until browned and heated through, about 45 minutes. Reserve in a warm place until ready to serve.
  8. Remove the turkey and the rack from the roasting pan, cover the bird with aluminum foil, and allow it to rest for 45 minutes.
  9. While the turkey is resting, make the pan gravy: Combine the pan drippings with the onion, carrot, and celery in a saucepan. Add ½ cup of the broth to the roasting pan and stir to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add to the saucepan along with the remaining 4½ cups broth. Simmer over medium heat until flavorful and slightly reduced, skimming away any fat that rises to the surface, 20 to 25 minutes. Gradually add the slurry to the simmering broth, whisking constantly, until the gravy has a sauce-like consistency. Simmer for 2 minutes more and then strain through a fine-mesh sieve. Season with salt and pepper, if needed.
  10. Remove and discard the apple, bay leaf, thyme, and parsley from inside the turkey. Carve the turkey and serve with the pan gravy and dressing.
 Roast Turkey Breast without skin Per 3.5 ounce serving: 161 calories, 30 g protein, 0 g carbohydrates, 0 g fiber, 4 g total fat (1 g saturated fat), 180 mg sodium, 60 mg cholesterol Roast Turkey Dark Meat with skin Per 3.5 ounce serving: 192 calories, 28 g protein, 0 g carbohydrates, 0 g fiber, 8 g total fat (2 g saturated fat), 180 mg sodium, 60 mg cholesterol Chestnut Dressing Per serving (10 servings): 323 calories, 7.5 g protein, 45 g carbohydrates, 2 g fiber, 12 g total fat (6 g saturated fat), 656 mg sodium, 46 mg cholesterol Pan Gravy Per serving (10 servings): 56 calories, 1.5 g protein, 6 g carbohydrates, 0 g fiber, 2.5 g total fat (.5 g saturated fat), 167 mg sodium, 3 mg cholesterol

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