Turkey with apple and prune stuffing and glazed chestnuts

all details

The recipe for the stuffing is probably double what you need, but we always make it thus as insurance against the never-ending - though thankfully good-natured - squabbles as to who had more than their share.

Turkey with apple and prune stuffing and glazed chestnuts
Photo: Jennifer Soo

Ingredients

  • 1 x 5.6kg free-range, corn-fed turkey
  • 1/2 teaspoon unbleached plain flour
  • Stuffing of apple, prune and prosciutto
  • 100g dried apple
  • 100ml verjuice
  • 2 large brown onions
  • 200g pitted prunes
  • 65g chopped prosciutto
  • 180g chicken livers
  • 15g butter
  • 125ml extra-virgin olive oil
  • 1 small handful flat-leaf parsley
  • 2 sprigs rosemary
  • 23 sprigs thyme
  • 12 sage leaves
  • 4 cups fresh white breadcrumbs
  • sea salt
  • freshly ground black pepper
  • Chestnut side dish
  • 2kg frozen peeled chestnuts
  • 2.2 litres chicken stock
  • 500ml wine
  • 50g butter

Method

Preheat the oven to 180C.

To make the stuffing, roughly chop the dried apple and reconstitute it in the verjuice until soft, then drain.

Finely chop the onions (to yield about 410g) and chop the prunes. Clean the chicken livers, then melt the butter in a frying pan and seal the livers until golden brown but still very pink in the middle. Remove the pan from the heat and rest the livers for 5 minutes, then cut them into large chunks. Add the olive oil to the pan and cook the onion until translucent.

Finely chop the parsley (you need 2 tbsp), rosemary (1 tbsp), thyme (1 tbsp) and sage (2 tbsp). In a large bowl, combine the freshly chopped herbs, breadcrumbs, onions, livers, prunes, apple and chopped prosciutto, then season with salt and pepper. (If you'd prefer a different look to your turkey, leave the proscuitto out of the stuffing and lay the strips over the bird, as shown above, before putting into the oven bag. If doing it this way, it will be necessary to open the bag for the last part of cooking to crisp the prosciutto.)

Fill the cavity of the turkey. Truss the turkey well with kitchen string. If there is leftover stuffing after filling the turkey, make into small balls to bake and serve next day with any leftover turkey meat. You could almost halve the amount of stuffing if it's not important to you.· Put the flour into an oven bag, then give the bag a shake and tip out any excess flour. Slide the turkey into the oven bag. Tie the end of the bag well with kitchen string and slip it into another oven bag, then seal this, too.

· Bake the turkey in its oven bags in a baking dish for 11¼2 hours and then open the bags for a final half hour of cooking to colour the skin. (See note on cooking times below.) Insert a skewer into the thickest part of the thigh to make sure no pink juices run. It's possible it may take up to 30 minutes more to cook, depending on all the variables, e.g. the breeding of the turkey, the depth of the stuffing and the individual oven.

Remove the turkey from the oven and allow to rest, breast down, for a minimum of half an hour covered with the bag. The turkey will retain its heat during the resting time, so reheating is unnecessary.

Meanwhile, simmer the chestnuts in the chicken stock until tender, about 20 minutes.· Drain and reserve 2 litres of the cooking liquor. Bring the reserved cooking liquor, wine and butter to a boil in a non-reactive saucepan and reduce until thick and syrupy. Add the chestnuts to the glaze and warm through.

Serve the turkey on a large platter with the glazed chestnuts to the side. Don't forget the stuffing!

NOTE: Turkeys that are not corn-fed will have slightly different cooking times. As a guide, a 4.5 to 5kg standard turkey will serve 10 people. Cooking time is suggested to be 40 minutes per kilo at 160C. I make the chestnut dish using Cheznutz, frozen peeled chestnuts available by mail order from an enterprising couple in Victoria's north-east (check out the Cheznutz website at www.cheznutz.com.au). Having these in the freezer is so convenient that I've become lazy and now tend to buy fresh chestnuts only for roasting over an open fire in my much-favoured iron pan, which has holes in the base for just this purpose. 

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Turkey
  • Cuisine - French
  • Course - Main-course
  • Occasion - Christmas

Similar recipes

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

The modern foodie picnic is about much more than a spread of roast chook and potato salad.

Noosa dining institution creates the essence of contemporary Japanese cuisine.

Cook discussions

Poached pear pancakes

The list if ingredients do not appear on the recipe page, nor on the email. Can this be checked ... Read more

Commenter
Sue
Date and time
7 June

Cook discussions

Poached pear pancakes

The list if ingredients do not appear on the recipe page, nor on the email. Can this be checked ... Read more

Commenter
Sue
Date and time
7 June

Cook discussions

Poached pear pancakes

The list if ingredients do not appear on the recipe page, nor on the email. Can this be checked ... Read more

Commenter
Sue
Date and time
7 June

Cook discussions

Poached pear pancakes

The list if ingredients do not appear on the recipe page, nor on the email. Can this be checked ... Read more

Commenter
Sue
Date and time
7 June

Cook discussions

Poached pear pancakes

The list if ingredients do not appear on the recipe page, nor on the email. Can this be checked ... Read more

Commenter
Sue
Date and time
7 June