질문하기
Stuffed roasted turkey Italian-style with chestnuts and sausage for holiday celebrations. This high protein mediterranean family feast is a carnivore centerpiece for Christmas and festive gatherings.
Preheat oven to 350°F. Rinse and pat dry the turkey, ensuring the cavity is clean and dry for stuffing.
In a skillet over medium heat, cook Italian sausage until browned, breaking it up into crumbles. Add chopped onions and celery; sauté until softened. Stir in minced garlic, rosemary, and sage; cook for another minute.
In a large bowl, combine bread cubes, cooked sausage mixture, chestnuts, parsley, and lightly beaten eggs. Toss with olive oil, salt, and black pepper until evenly moistened.
Stuff the turkey cavity loosely with the prepared stuffing, and secure the legs with kitchen twine. Rub the turkey skin with olive oil, salt, and additional herbs for flavor and crispness.
Place the turkey breast-side up on a rack in a roasting pan. Roast, basting occasionally, for about 3½ to 4 hours (15 minutes per pound), or until an instant-read thermometer in the thickest part of the thigh reads 165°F. If the skin browns too quickly, loosely tent with foil.
Let the turkey rest, tented with foil, for at least 30 minutes before carving to ensure juicy slices. Serve with the fragrant chestnut and sausage stuffing.
