Alexander Smalls’ Roast Stuffed Turkey with Cornbread Chestnut Dressing

published Nov 1, 2021

Roast Stuffed Turkey with Cornbread Chestnut Dressing Recipe

The aroma of roasted chesnuts combined with cornbread, sage, thyme, and a hint of bay leaf is just as magical as it is delicious.

Serves8 to 10

Prep45 minutes to 1 hour

Cook2 hours 30 minutes to 3 hours

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Sliced roasted turkey on plate at thanksgiving dinner. Garnished with citrus and fresh herbs — Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Stephanie Yeh

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Corn bread stuffing dates back to slavery times. My chestnut stuffing is inspired by the amazing smell of “chestnuts roasting,” as Nat King Cole sings in “The Christmas Song.” The aroma of those open-fired nuts combined with corn bread, sage, thyme, and a hint of bay leaf is magical and will invoke joy before your guests have even had their first bite.

Meals, Music, and Muses: Recipes from My African American Kitchen

The aroma of roasted chesnuts combined with cornbread, sage, thyme, and a hint of bay leaf is just as magical as it is delicious.

Prep time 45 minutes to 1 hour

Cook time 2 hours 30 minutes to 3 hours

Serves 8 to 10

Nutritional Info

Ingredients

For the cornbread–chestnut dressing:

5 cups
(1-inch) cubed day-old cornbread
12 ounces
peeled, roasted chestnuts
1/4 teaspoon
ground nutmeg
1 1/2 teaspoons
kosher salt
1/2 teaspoon
cracked black pepper
1/4
small yellow onion
3
medium stalks celery
3 sprigs
fresh thyme
1 1/2 tablespoons
dried rubbed sage
3
bay leaves
2
large eggs
8 tablespoons
(1 stick) unsalted butter
1/2 cup
unsalted chicken stock or broth

For the turkey:

8 tablespoons
(1 stick) unsalted butter
1
(10- to 12-pound) whole turkey, thawed if frozen
1 tablespoon
kosher salt
1/2 teaspoon
cracked black pepper

Optional glaze for the turkey:

1/4 cup
cane syrup
4 tablespoons
(1/2 stick) whipped or softened unsalted butter
1/2 teaspoon
finely grated orange zest
1/2 teaspoon
ground cinnamon
1/4 teaspoon
cayenne pepper

Instructions

Make the cornbread–chestnut dressing:

Cut cornbread into 1-inch cubes until you have 5 cups. Coarsely chop 12 ounces peeled roasted chestnuts. Place both in a large bowl. Add 1/4 teaspoon ground nutmeg and 1 1/2 teaspoons kosher salt and 1/2 teaspoon cracked black pepper.
Prepare the following, adding each to the same small bowl as you complete it: Finely chop 1/4 small yellow onion until you have 1/4 cup. Finely chop 3 medium celery stalks until you have 1/2 cup. Strip the leaves from 3 fresh thyme sprigs until you have 1 teaspoon and finely chop. Add 1 1/2 tablespoons dried rubbed sage and 3 bay leaves.
Beat 2 large eggs in a small bowl until broken up.
Melt 1 stick unsalted butter in a large pot over medium heat. Add the onion mixture and cook, stirring often, until the onion is translucent, 4 to 5 minutes. Reduce the heat to low. Add the cornbread mixture, eggs, and 1/2 cup unsalted chicken stock. Toss to combine, breaking up the cornbread into small pieces. Remove from the heat and let cool slightly before stuffing the dressing into the turkey.

Make the turkey:

Cut 1 stick unsalted butter crosswise into 1/4-inch pieces and let sit at room temperature until softened. Meanwhile, arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 350°F. Fit a heatproof rack inside a roasting pan.
Remove the giblets and neck from a turkey, as well as any plastic cages. Rinse the turkey inside and out and pat dry with paper towels. Slide the butter pieces under the skin of the turkey breast and legs to generously coat the meat. Season the turkey all over with 1 tablespoon kosher salt and 1/2 teaspoon cracked black pepper. Stuff the cavity with the dressing. Place the turkey on the roasting rack breast-side up. Tie the legs together with kitchen twine, then tuck the wing tips under the turkey.
Roast until a thermometer inserted into the thickest part of the thigh registers 180°F, 2 1/2 to 3 hours. Make the glaze if desired: Mix 1/4 cup cane syrup, 4 tablespoons whipped or softened unsalted butter, 1/2 teaspoon finely grated orange zest, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper together in a small bowl.
Brush the glaze onto the turkey, then return to the oven and roast for 20 minutes. Let the turkey rest for at least 15 minutes. Transfer the dressing to a serving dish and carve the turkey. Serve hot, with the dressing on the side.