Roasted Turkey with Orange Chestnut Pumpernickel Stuffing | Florida Orange Juice
Preheat oven to 350°F.
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Cooking tools:
- Instant-read thermometer
- Saute pan
- Baking sheet
- Parchment paper
- Oven
- Stove
- Chef's knife
- Carving knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 2 cups (480 ml) 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, roughly chopped
- Oregano sprigs, if desired
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