Roasted Turkey with Orange Chestnut Pumpernickel Stuffing
Roasted Turkey with Orange Chestnut Pumpernickel Stuffing – Infused with Florida citrus for a flavorful Thanksgiving twist.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.floridacitrus.org.
Cooking tools:
- Instant-read thermometer
- Baking sheet
- Parchment paper
- Saute pan
- Stove
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Serving platter
Ingredients
- 2 cups Florida Orange Juice
- 1 (1 lb.) turkey breast
- ¾ cup Florida Orange Segments, chopped
- 3 tbsp. unsalted butter
- ¾ cup celery, finely diced
- ¾ cup onion, finely diced
- 1 cup chestnut purée
- ¾ cup dark rum
- 1 cup pumpernickel bread, cut into ¼-inch cubes, toasted
- ¾ cup whole chestnuts, roasted and roughly chopped
- Oregano sprigs, if desired
- Salt
- pepper
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