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What You Need:
- 6 bacon slices, chopped
- 1/2 lb. fresh chestnuts, peeled and chopped
- 1 C white bread crumbs
- 1 egg, beaten
- 1/2 bunch of watercress, chopped fine
- 1 1/2 tsp. salt, divided
- 1 1/4 tsp. pepper, divided
- 1 (10 lb.) whole turkey, thawed
- 3 tbsp. butter, room temperature
How to Make It:
Place the bacon in a skillet over low heat.
When the bacon grease begins to build in the skillet add the chestnuts.
Up the stove temperature to medium and cook the bacon and chestnuts 10 minutes or until the bacon is crisp.
Stir the bread crumbs into the skillet.
Transfer the bacon mixture to a large mixing bowl.
Add the beaten egg, watercress, 1/2 tsp. salt and 1/4 tsp. pepper.
Mix all the ingredients together well.
Place the oven setting on 350 and allow the oven to preheat.
Remove the neck and giblets from the turkey and rinse under cold water.
Drain any water out of the turkey cavity and pat the turkey dry with paper towel.
Fill the turkey cavity with the stuffing mixture.
Pull the skin over the opening and secure.
Twist the wing tips up and secure the legs with twine.
Rub the butter all over the outside of the turkey.
Sprinkle the remaining salt and pepper over the turkey.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the turkey, breast side up, on the rack.
Roast the turkey 3 hours or until the internal thigh temperature reaches 180 degrees.
If the turkey browns excessively cover it with foil.
Allow the turkey to stand 30 minutes before carving.
Serves 10
If you can’t find fresh chestnuts 1/4 lb. of dried chestnuts will work just as well. Place them in water and allow them to soak over night.
