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Christmas: Roast Turkey with Italian Stuffing

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 1 turkey (12 to 15 lbs.)
  
• 1 organic lemon, rind grated, cut in half
  
• 1 tsp rosemary, stemmed and chopped
  
• 2 sage leaves, chopped
  
• 10 dried apricots, chopped
  
• 1 lb. boiled, peeled chestnuts
  
• 2 firm pears, cored and chopped
  
• 2 firm apples, cored and chopped
  
• 4 Tbsp sweet butter (1/2 stick)
  
• 1 cup dry white wine
  
• 1/4 tsp freshly grated nutmeg
  
• 1/2 tsp kosher or sea salt
  
• 1 tsp green peppercorns, drained
  






Instructions



1. Rinse turkey and rub cavity all over with the cut lemon pieces. Make small cuts in the turkey under the wings and on the breast, then insert rosemary and sage leaves in each cut. Set aside.
   
   
2. In a heavy pan, melt butter over medium heat and add the chopped chestnuts and fruit. Cook, stirring, until barely soft (10 to 12 minutes). Add wine, lemon rind, nutmeg, salt and peppercorns and simmer for 10 minutes.
   
   
3. Stuff bird loosely and cover with cheesecloth moistened with olive oil. Bake at 325 degrees (F) until tender (about 20 minutes per pound), removing the cheesecloth after the first hour and basting with pan juices 4 to 5 times.
   
   Serves 6