Roast Turkey with Chestnut Stuffing
During the autumn season in Italy, turkey is often deliciously paired with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World, and once domesticated, returned there to breed as the classic festive bird. It also became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was expedient to put the two together in another happy marriage of New and Old World.
Source: EatingWell Magazine, Fall 2002
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Associated Recipes
Nutrition Facts
Serving Size:
3 oz. meat, 3 Tbsp. gravy, 3/4 cup stuffing Per Serving:
351 calories; protein 33.2g; carbohydrates 28.1g; dietary fiber 3.8g; sugars 9.8g; fat 9.7g; saturated fat 2.5g; cholesterol 105.2mg; vitamin a iu 224IU; vitamin c 19.8mg; folate 45.9mcg; calcium 41.7mg; iron 1.9mg; magnesium 48.5mg; potassium 658.6mg; sodium 768.8mg; thiamin 0.2mg.
Exchanges:
1 starch, 1/2 fruit, 1/2 vegetable, 10 lean meat, 1/2 medium-fat meat, 1/2 fat