Recipe - Roast Turkey With Pear-And-Chestnut Stuffing

1 One half Sticks unsalted butter
6 Celery ribs
2 lg Onions
One fourth cup Thyme leaves; chopped fine
1 teaspoon Sage leaves; chopped fine
1 tablespoon Chopped flatleaf parsley
One half pound Roasted chestnuts; shelled,
chopped
27 sl Stale white bread ; (1 1/2
lbs)
1 One fourth cup Turkey or chicken stock;
skim fat
4 Unripe Anjou pears; cored,
peeled,
And minced
1 tablespoon Salt
12 pound Freerange turkey ; (to 14
lbs)

Lightly toast the bread slices. Remove crusts from bread; cut into 1/4inch
dice; set aside. Remove strings from celery and cut ribs into 1/4inch
dice. Cut onions into 1/4inch dice. Heat oven to 375 degrees. In large
skillet, melt One half 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, One half 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,
breastside 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 thymebutter mixture all over turkey. Roast for 2 One half 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: One half Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 3
One half Fat; 0 Other Carbohydrates

Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT

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