Roast Turkey with Chestnut Stuffing

2 pounds fresh chestnuts or three 8-ounce jars roasted whole chestnuts
1 cup butter
2 medium onions, chopped
1 1/2 cups chopped celery with leaves
1 1/2 tablespoons sage
2 teaspoons thyme
2 teaspoons pepper
2 1-pound loaves white bread, cute into cubes

Cut an "X" on 1 side of each fresh chestnut with small sharp knife.  Cook
whole fresh chestnuts in large saucepan of simmering water 12 minutes.
Remove from heat.  Remove 1 chestnut from water using slotted spoon.  Grasp
in dish towel.  Using small sharp knife, peel off chestnut shell and inner
dark skin.  Repeat with remaining chestnuts.  Coarsely chop chestnuts.

Melt 1/4 cup butter in large skillet over medium heat.  Add onions, celery,
herbs and pepper and saute until tender.  Put bread in large bowl.  Pour
onion mixture over.  Melt 1/4 cup butter in same skillet over medium heat.
Add chestnuts and saute until golden brown.  Add to bread mixture.  Melt
remaining 1/2 cup butter in same skillet.  Pour over bread and toss well.
Season with salt.

Turkey broth

6 cups water
Neck, gizzard and heart from 16 pound turkey

Bring all ingredients to boil in heavy saucepan.  Reduce heat and simmer
until liquid is reduced to 3 cups.  Straing.

Roast Turkey

1 16-pound turkey
1/2 cup softened butter

Preheat oven to 425F.  Butter 8 cup baking dish.  Rinse turkey inside and
out; pat dry.  Fill neck cavity looely with some of chestnut stuffing.
Fill main cavity loosely with some of stuffing.  Sew main cavity closed.
Tie legs together.  Tuck wings under body.  Place turkey breast side up
on rack in large roasting pan.  Rub butter over turkey.  Transfer remaining
stuffing to prepared dish; cover with foil.

Roast turkey 45 minutes.  Reduce oven temperature to 350F.  Roast turkey
until meat thermometer inserted in thickest part of thigh registers 175F,
basting frequently with pan drippings, about 2 1/2 hours.  Place stuffing
in covered dish in oven during last 45 minutes.  Tranfer turkey to platter
reserving drippings for gravy.  Tent turkey with voil to keep warm.


1/2 cup flour
2 teaspoons minced fresh thyme
salt and pepper

Scrape botom of roasting pan to loosen any browned bits.  Pour contents
of pan into large mesuring cup.  Let stand until fat rises to surface.
Spoon off fat from measuring cup, reserving 1/2 cup.  Add 3 cups turkey
broth to pan drippings in measureing cup.  Pour reserved 1/2 cup fat into
heavy skillet.  Cook fat over medium heat until hot.  Add flour and cook
until golden brown, strirring constantly.  Add broth mixture and bring to
a boil, stirring constantly.  Cook until sauce thickens, add thyme, season
with salt and pepper.