Growing up, turkey was always just turkey at our house – nothing fancy. My mom would pop it in the oven, and that was that. But everything changed when my aunt brought her chestnut stuffing to Thanksgiving one year. The combination of tender turkey and that nutty, savory stuffing made such an impression that I had to learn how to make it myself. Now, years later, this has become my go-to holiday recipe. It’s not complicated, but it does take a bit of planning – and trust me, it’s worth every minute of prep time.
Suggestions for Ingredient Substitution
For the turkey, a whole chicken can be used as a smaller alternative, adjusting cooking time accordingly. This substitution maintains poultry flavor while accommodating smaller gatherings. Vegetarians might opt for a stuffed butternut squash or seitan roast, though cooking methods would differ significantly.
Sausagemeat can be replaced with plant-based sausage for vegetarians or those reducing meat intake. Use the same amount and adjust seasoning if needed. For a gluten-free option, ground pork or turkey with added herbs can work well.
Chestnuts contribute a unique texture and flavor, but can be substituted with chopped walnuts or pecans for a similar nutty taste. Use the same quantity, toasting the nuts lightly to enhance flavor. For nut allergies, consider using chopped water chestnuts or diced apple for crunch and sweetness.
| Preparation Time | 45-60 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 135-180 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 200-220 g
- Fat: 150-160 g
- Carbohydrates: 200-220 g
Ingredients
For the turkey:
- 2 boneless turkey legs
- 1/2 (20g) pack fresh thyme
- 1 turkey crown (5.5-6 lb)
- 4 garlic cloves (finely minced for best flavor)
- 100g soft salted butter (I like Kerrygold for this)
For the stuffing:
- 1/2 (20g) pack sage (leaves chopped)
- 200g rustic bread for crumbs
- 250 ml chicken broth (I use Swanson’s chicken broth)
- 1 tbsp olive oil
- 200g sausagemeat
- 1 small red onion (finely chopped)
- 100g cooked chestnuts (roughly chopped for texture)
- 75g dried cranberries
Step 1: Prepare the Turkey
If your turkey is not already butchered, begin by removing the giblets and bindings.
Pat the turkey dry with paper towels.
Trim the wings, leaving just one bone attached to the body.
Stretch each turkey leg out to the side, slice through the skin away from the breast, and bend the leg until the bone pops out of the socket.
Cut through to remove the leg.
Bone each leg by cutting the meat away from the thigh bone and removing the bone completely.
To trim the crown, cut along the natural line of fat and remove the backbone.
Step 2: Make the Stuffing
In a pan, heat some olive oil and cook the finely chopped onion for 6-8 minutes until it begins to soften.
Use a food processor to turn rustic bread into rough crumbs and place them in a large mixing bowl.
Add the cooked onion, sausagemeat, chopped sage, dried cranberries, chopped chestnuts, and seasoning to the bowl.
Mix in enough chicken stock to form a wet dough, then allow the mixture to cool.
Step 3: Stuff and Roll the Turkey Legs
Lay out the boned turkey legs on a working surface, skin-side down.
Place some of the stuffing mixture down the center of each leg.
Roll up the meat around the stuffing to enclose it securely.
Wrap each stuffed leg first in baking paper and then wrap tightly in foil.
Step 4: Prepare Remaining Stuffing Balls
With the remaining stuffing mixture, roll it into about 12 balls.
These can be baked separately as an accompaniment to your turkey roast.
