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Roast Turkey With Pear-and-chestnut Stuffing

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CATEGORY CUISINE TAG YIELD
Grains, Meats 8 Servings

INGREDIENTS

1 1/2 Sticks unsalted butter
6 Celery ribs
2 Onions
1/4 c Thyme leaves, chopped fine
1 t Sage leaves, chopped fine
1 T Chopped flat-leaf parsley
1/2 lb Roasted chestnuts, shelled
chopped
27 Stale white bread -, 1 1/2
lbs
1 1/4 c Turkey or chicken stock
skim fat
4 Unripe Anjou pears, cored
peeled
And diced
1 T Salt
12 lb Free-range turkey -, to 14
lbs

INSTRUCTIONS

Lightly toast the bread slices. Remove crusts from bread; cut into
1/4-inch dice; set aside. Remove strings from celery and cut ribs  into
1/4-inch dice. Cut onions into 1/4-inch dice. Heat oven to 375
degrees. In large skillet, melt 1/2 stick butter over medium heat.  Add
celery and onions; cook, stirring, until translucent, about 10
minutes. Stir in 2 tablespoons thyme, sage, parsley, chestnuts, and
bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir
in pears; remove from heat. Place remaining 1 stick butter, remaining
2 tablespoons thyme, and salt in food processor. Pulse until well
combined; set aside. Wash turkey, and pat dry. Place, breast-side up,
on roasting rack set in a large roasting pan. Season turkey cavity
with remaining 2 teaspoons salt. Fill cavity loosely with stuffing.
Tie legs together with string. Fold neck flap over; secure with
skewers. Rub thyme-butter mixture all over turkey. Roast for 2 1/2
hours, basting often. Bake another 30 to 45 minutes, until an instant
read thermometer inserted in thickest part of thigh reads 180  degrees.
If turkey becomes too brown, tent with aluminum. Let cool  for 20 to 30
minutes before carving. Serves 8 to 10.  Source: "Martha Stewart Living
Magazine, Nov 1997" S(Formatted for  MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 211 Calories (kcal); 18g Total
Fat; (73% calories from  fat); 1g Protein; 13g Carbohydrate; 47mg
Cholesterol; 829mg Sodium  Food Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0  Fruit; 3 1/2 Fat; 0 Other Carbohydrates  Recipe
by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT  Converted
by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 204
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 30.5mg
Sodium: 966.8mg
Potassium: 346.9mg
Carbohydrates: 21.9g
Fiber: 2.7g
Sugar: 2.3g
Protein: 3.3g


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