- 1 pound chestnuts
- 2 cups chopped celery
- 2 cups chopped onions
- 1/2 cup butter or margarine
- 1 pound bulk pork sausage, cooked and drained
- 1 (16 ounce) package crushed seasoned stuffing mix
- 1 (14.5 ounce) can chicken broth
- 1 cup water
- 1 (18 pound) turkey
- 2 tablespoons vegetable oil
- In a large saucepan or Dutch oven, bring 2 qts. of water to a boil. Cut an “X” in each chestnut; drop into boiling water. Return to a boil; cook for 5 minutes. Remove from the heat; peel outer shell and inner skin. Coarsely chop chestnuts; set aside.
- In a skillet, saute celery and onions in butter until tender. Transfer to a large bowl; add sausage, stuffing and chestnuts. Add broth and water; toss to mix.
- Loosely stuff turkey just before roasting. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil. Roast, uncovered, at 325 degrees F for 4-1/4 to 4-3.4 hours or until a meat thermometer reads 180 degrees F for turkey and 165 degrees F for stuffing, basting occasionally. Cover loosely with foil if turkey browns too quickly.
- Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy.