Italian · Dinner
Roast Turkey with Chestnut Stuffing
Bone-in turkey breast roasted with sage and thyme until golden, served alongside chestnut and sourdough stuffing bound with egg and stock. Rosemary-scented pan drippings finish the plate, delivering a savory, herb-forward Italian-inflected festive roast.
$7
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
498Calories
54.2gProtein
21.1gFat
21.8gCarbs
3.2gSugar
2.3gFiber
672mgSodium
297mgChol
8.9gSat Fat
712mgPotassium
82mgCalcium
3.4mgIron
0.8mcgVitamin B12
4.1mgVitamin C
protein-rich
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
Pat turkey breast dry, rub with sage and thyme leaves, place on roasting tray; preheat oven to 400F (200C).
2
Sauté
Heat olive oil in skillet over medium heat; cook onion 4 minutes until soft and translucent.
3
Build
Mix sautéed onion, torn sourdough, chestnuts, beaten egg and stock until evenly moistened; season with salt and pepper.
4
Roast
Roast turkey and stuffing at 400F (200C) for 45 to 55 minutes, basting once, until skin is golden and internal temperature reads 165F (74C).
5
Rest
Transfer turkey to board, tent with foil, rest 10 minutes; toss rosemary into pan drippings over low heat 1 minute until fragrant, then strain.
6
Plate
Slice turkey from bone, arrange with stuffing on plate, spoon rosemary drippings over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g, bone-in turkey breast
- 66 fresh sage leaves
- 4 sprigs4 sprigs fresh thyme
- 2.8 oz80g chestnut, cooked peeled
- 2.2 oz30g, about 1 slice sourdough
- 11 small onion
- 22 small eggs
- 4 tbsp4 tbsp chicken stock
- 2 tsp2 tsp olive oil
- 2 sprig2 sprig fresh rosemary
- salt, to taste
- black pepper, to taste
