Stuffed Turkey with Chestnut Sauce

Stuffed Turkey with Chestnut Sauce

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Servings: 8
Calories: 836


  • 1 turkey weighing 6 1/2 lbs
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 2 tart apples
  • 7 oz chopped hazelnuts filberts
  • 4 oz marzipan
  • 2 pinches cinnamon
  • 1 tbsp lemon juice
  • 8 floz hot chicken stock
  • 4 floz white wine
  • 5 oz chestnut puree/canned)
  • 6 floz single cream
  • 2 tbsp brandy
  • Oil for brushing roasting pan


  • Preheat oven to 200°C (400°F) Gas Mark 6. Brush roasting pan with oil.
  • Wash and dry turkey, rub well inside with salt, pepper and paprika.
  • Quarter apples then peel, core and chop them. Combine apple with nuts, finely chopped marzipan, cinnamon and lemon juice.
  • Stuff turkey with this mixture. Sew up openings and truss turkey.
  • Roast turkey breast side down in oven for 1 hour, basting occasionally with chicken stock.
  • Turn turkey over and continue to roast for 1 1/2 hours longer.
  • Put turkey on meat dish and leave to stand in oven for 15 minutes after it has been switched off. Strain cooking juices and mix with white wine, chestnut puree and cream, seasoning to taste with brandy, salt, pepper and cinnamon. Pour over turkey.
  • Serve accompanied by red cabbage, roast potatoes or cooked apples.
Calories: 836 kcal
Carbohydrates: 28 g
Protein: 76 g
Fat: 44g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 257 mg
Sodium: 708 mg
Potassium: 965 mg
Fiber: 4 g
Sugar: 12 g
Vitamin A: 458 IU
Vitamin C: 12 mg
Calcium: 106 mg
Iron: 5 mg
Ingredients Turkey, Whole turkey
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