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Turkey with Apricot-Chestnut Stuffing

Butterball Turkey with a stuffing made from apricots, chestnuts, currants and sour dough bread

16
Bake/Roast
40 minutes
2+ hours
3+ hours

Ingredients

1 loaf (16 ounces) sourdough bread, cut in 1/2-inch cubes
1/3 cup butter
1/2 cup slivered almonds
1 1/2 cups chopped onions
1 1/2 cups chopped celery
4 teaspoons poultry seasoning
1 teaspoon salt
2 1/2 cups coarsely chopped chestnuts
1 1/2 cups chopped dried apricots
1/2 cup raisins
2 cups chicken broth
1 (16 pound) Butterball® Fresh or Frozen Whole Turkey, thawed if frozen
No-stick cooking spray

Directions

Serving Suggestions

Heat oven to 350°F. Spread bread cubes on bottom of large shallow baking pan. Bake 15 minutes or until light golde, stirring once. Set aside.
Melt butter in large skillet on medium heat. Add almonds. Cook and stir 3 minutes, or until lightly browned. Remove with slotted spoon. Set aside. Add onion and celery to remaining butter. Cook and stir 5 minutes, or until vegetables are crisp-tender. Stir in poultry seasoning and salt.
Combine bread cubes, vegetables, chestnuts, apricots, raisins and almonds. Add broth; mix well.
Reduce oven to 325°F.
Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
Drain juices from turkey. Dry turkey with paper towels.
Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing.
Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent overbrowning during roasting.
Roast turkey 4-1/2 hours, or until meat thermometer reaches 165°F when inserted in center of stuffing and 180°F when inserted deep in thigh. Cover breast and top of drumsticks with aluminum foil after 3 hours to prevent overcooking of the breast.
Let turkey stand 15 minutes before removing stuffing and carving.

If using fresh chestnuts, one pound will yield about 2-1/2 cups peeled nuts. To roast fresh chestnuts, cut an X with the tip of a knife on the flat side. Heat oven to 425° F. Place nuts in a shallow pan and roast 20 minutes. When just cool enough to handle, peel off shell and dark skin covering nut.

If using canned chestnuts, a 15 ounce can or jar will yield 2-1/2 cups peeled nuts.

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