Cranberry & Chestnut stuffed Turkey with Wine Gravy

By Alyse R – vaughan, ON
Cranberry & Chestnut stuffed Turkey with Wine Gravy
  • Prep Time: 20
  • Total Time: 140
  • Servings: 8-10

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About this Recipe

The Holidays aren't Holidays unless you start the meal with moist and tender Turkey.
Messy and delicious, fall apart at the bone, low in fat, nutritional Turkey.
Turkey filled with aromatics, chestnuts and bright red Muskoka Cranberries. This stuffing adds a colourful and tasty side dish to this fun Holiday meal.


1 Maple Leaf Prime young Turkey 12-15lbs
3 tbsp tbsp chopped fresh rosemary or 2 tbsp dried
1 tbsp each salt and black pepper
1 cup white wine
1 cups chicken broth
1 whisked large egg
4 cup dried bread
broken into bite size pieces
1 cup fresh or frozen cranberries
1 cup cooked
3 stems chopped flat leaf parsley
stems included
1 tbsp cornstarch


Rinse the Turkey inside and out, removing any innards and pat dry
Place inside a roaster pan lined with a rack.
Place any innards on side of roasting pan.
Pour the wine over the turkey.
Sprinkle 2 tbsp. of rosemary and 3/4 tbsp. each of salt and pepper over the top and sides of the bird.
Heat the broth, pour over the bread. Allow to cool to the touch.
Mix the beaten egg into the bread. Mix in all the remaining ingredients except for the cornstarch. Stuff the cavity with tightly with the stuffing.

Cover the Turkey with foil or the top of the roasting pan.
Bake at 350F for 1 1/2 hrs. Remove cover and continue to cook for another 1/2hr or until a skewer inserted at the thigh exudes clear juices.
*Follow the cooking instructions on the back of the package.*
Remove the Turkey and place on a platter.
Tip the juices through a sieve into a saucepot large enough for the juices.
Add 1 tbsp. of water to the cornstarch, stir to mix.
Pour into the boiling juices. Lower the heat to med. high and cook until slightly thickened.
*If you like thicker gravy add another tbsp. of cornstarch.

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