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Ingredientes
- 1Â 1/2 stk unsalted butter
- 6 x celery ribs
- 2 lrg onions
- 1/4 c. thyme leaves minced fine
- 1 tsp sage leaves minced fine
- 1 Tbsp. minced flat-leaf parsley
- 1/2 lb roasted chestnuts shelled, minced
- 27 slc stale white bread - (1 1/2 lbs)
- 1Â 1/4 c. turkey or possibly chicken stock skim fat
- 4 x unripe Anjou pears cored, peeled,
- Â Â and diced
- 1 Tbsp. salt
- 12 lb free-range turkey - (to 14 lbs)
Direcciones
- Lightly toast the bread slices. Remove crusts from bread; cut into 1/4-inch dice; set aside.
- Remove strings from celery and cut ribs into 1/4-inch dice. Cut onions into 1/4-inch dice. Heat oven to 375 degrees.
- In large skillet, heat 1/2 stick butter over medium heat. Add in celery and onions; cook, stirring, till translucent/soft, about 10 min. Stir in 2 Tbsp. thyme, sage, parsley, chestnuts, and bread. Add in stock, 1/2 c. at a time, till bread becomes moist. Stir in pears; remove from heat.
- Place remaining 1 stick butter, remaining 2 Tbsp. thyme, and salt in food processor. Pulse till well combined; set aside.
- Wash turkey, and pat dry. Place, breast-side up, on roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 tsp. salt. Fill cavity loosely with stuffing. Tie legs together with string. Fold neck flap over; secure with skewers. Rub thyme-butter mix all over turkey.
- Roast for 2 1/2 hrs, basting often. Bake another 30 to 45 min, till an instant read thermometer inserted in thickest part of thigh reads 180 degrees. If turkey becomes too brown, tent with aluminum. Let cold for 20 to 30 min before carving.
- Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 8 servings | |
| Calories 484 | |
| Calories from Fat 186 | 38% |
| Total Fat 21.23g | 27% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 1491mg | 62% |
| Potassium 435mg | 12% |
| Total Carbs 60.22g | 16% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.6g | 4% |
| Protein 13.2g | 21% |
