Recipe Categories
Fowl & Poultry
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Whole Turkeys

Cullen's Turkey Stuffed Apricot Chestnut

1  16-ounce loaf sourdough bread, cut into 1/2" cubes
1/3  cup  margarine or butter
1/2  cup  slivered almonds
1-1/2  cups  finely chopped onion
1-1/2  cups  finely chopped celery
4  teaspoons  poultry seasoning
1  teaspoon  salt
2-1/2  cups  chopped chestnuts, (see note)
1-1/2  cups  chopped dried apricots
1/2  cup  dried currants or raisins
2  cups  Butterball® Chicken Broth
16  pounds  Whole Turkey, thawed
 No-Stick Cooking Spray

Directions


Heat oven to 350°F.
Place bread cubes in large shallow baking pan and bake 15 minutes or until lightly toasted, stirring once. Set aside.
Melt margarine in large skillet over medium heat. Add almonds; cook 3 minutes or until lightly browned, stirring constantly. Remove with slotted spoon and set aside. Add onion and celery to margarine in skillet; cook 5 minutes or until tender-crisp, stirring frequently. Stir in poultry seasoning and salt. Add vegetable mixture to bread cubes along with chestnuts, apricots, currants and almonds; toss together. Stir in broth. Let stand while preparing turkey.
Reheat oven to 325°F.
Remove neck and giblets from body and neck cavities of turkey. Drain juices and dry turkey with paper towels. Place stuffing in neck and body cavities. Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in shallow roasting pan and cover skin with cooking spray. Place small pieces of foil over skin of neck cavity and over stuffing at body opening during roasting to prevent over browning. Roast turkey 4 1/2 to 5 hours or until 160°F in center of stuffing and 180°F in thigh. When done, let turkey stand 20 minutes before removing stuffing and carving.
Place extra stuffing in a casserole dish and add and a 1/4 to 1/2 cup water; refrigerate until needed or bake covered in a 325°F oven 50 to 60 minutes or until hot.
NOTE: If using fresh chestnuts, one pound will yield about 21/2 cups peeled nuts. To roast fresh chestnuts, cut an X with the tip of a knife on the flat side. Heat over 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. If chestnuts are not available, the stuffing recipe can be made without the chestnuts.