What You Need:
- 6 bacon slices, chopped
- 1/2 lb. fresh chestnuts, peeled and chopped
- 1 C white bread crumbs
- 1 egg, beaten
- 1/2 bunch of watercress, chopped fine
- 1 1/2 tsp. salt, divided
- 1 1/4 tsp. pepper, divided
- 1 (10 lb.) whole turkey, thawed
- 3 tbsp. butter, room temperature
How to Make It:
- Place the bacon in a skillet over low heat.
- When the bacon grease begins to build in the skillet add the chestnuts.
- Up the stove temperature to medium and cook the bacon and chestnuts 10 minutes or until the bacon is crisp.
- Stir the bread crumbs into the skillet.
- Transfer the bacon mixture to a large mixing bowl.
- Add the beaten egg, watercress, 1/2 tsp. salt and 1/4 tsp. pepper.
- Mix all the ingredients together well.
- Place the oven setting on 350 and allow the oven to preheat.
- Remove the neck and giblets from the turkey and rinse under cold water.
- Drain any water out of the turkey cavity and pat the turkey dry with paper towel.
- Fill the turkey cavity with the stuffing mixture.
- Pull the skin over the opening and secure.
- Twist the wing tips up and secure the legs with twine.
- Rub the butter all over the outside of the turkey.
- Sprinkle the remaining salt and pepper over the turkey.
- Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
- Place the turkey, breast side up, on the rack.
- Roast the turkey 3 hours or until the internal thigh temperature reaches 180 degrees.
- If the turkey browns excessively cover it with foil.
- Allow the turkey to stand 30 minutes before carving.
Serves 10
If you can't find fresh chestnuts 1/4 lb. of dried chestnuts will work just as well. Place them in water and allow them to soak over night.