Roast Turkey with Chestnut Stuffing
| Yield: | 8 Servings |
| Categories: | Poultry, Main Dishes, Nuts, Pork |
| 1 | Fresh turkey; with giblets | |
| DIVIDER | -- (10 to 12 lbs.) | |
| 4 | tb | Unsalted butter (1/2 stick) |
| DIVIDER | -- at room temperature | |
| 1 | lb | Fresh chestnuts; peeled* |
| 3 | c | ;Water |
| 1 | lb | Pork sausage |
| 2 | Shallots; peeled | |
| DIVIDER | -- finely chopped | |
| 1/4 | c | Fresh parsley; fine chopped |
| 4 | Fresh thyme sprigs or | |
| 1/2 | ts | Dried thyme |
| 1 | Bay leaf | |
| Salt and pepper; to taste | ||
| 2 | Garlic cloves | |
| DIVIDER | -- peeled and minced | |
| 2 | Eggs; beaten | |
| 1 | c | Dry white wine |
| 2 | lg | Onions; peeled |
| DIVIDER | -- each cut into 8 wedges | |
| 4 | md | Carrots; peeled |
| DIVIDER | -- cut in 2" pieces |
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