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X Italian Meat Dishes
Roast Turkey with Chestnut Dressing (baked with red wine, stufed with boiled chestnuts, breadcrumbs and celery)
Originated from: Italy
Occasion: Christmas and other holidays
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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a 15-lb turkey
salt and pepper
chestnut dressing
1 lb. butter, melted
2 cups red wine, heated

Chestnut Stuffing
4 1/2 cups chestnuts, shelled, blanched, boiled and mashed
4 cups soft breadcrumbs
1 onion, chopped
1 teaspoon oregano
1 teaspoon parsley
1/4 cup celery, chopped
1/2 cup melted butter


Chestnut stuffing

Brown onion and celery lightly; combine with remainder of ingredients, mix well.

Sufficient for a 12 to 14 lb. turkey.

Stuff turkey with chestnut dressing, including neck; sew up, tie wings and drum sticks in snuggly.

Place bird in roasting pan with butter, and bake in a slow oven (300 degrees F.) allowing 30 minutes per pound.

When turkey is half done, season with salt and pepper, add wine and baste with pan drippings.

Continue baking until bird is tender and golden brown. Serves 8.


The recipe in this entry was first published in "The Complete Italian Cook Book (La Cucina) by Rose L. Sorce (New York: Grosset & Dunlap, 1953). The entire cookbook is available at www.archive.org. Image: The New York Public Library Digital Collection.

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