Thanksgiving Recipe Using Local Ingredients: Renown Applewood's Roasted Turkey With Toasted Chestnut Stuffing!

New York Magazine published a phenomenal recipe by David and Laura Shea, Brooklyn-based Applewood's husband-and-wife team (he's the chef and she runs the place), heap seasonal favorites. The recipes are all market-driven and use generous portions of old-fashioned butter and cream!

Applewood has become famous by showing their dedication to local farmers in everything they do. From purchasing meats and produce for the restaurant’s menu to featuring a nearby farm at their regular Meet-the-Farmer dinners, they make every effort to help support small farmers.

For your Thanksgiving Turkey preparation, consider the following recipe and WOW your family and friends:

Roasted Turkey with Toasted Chestnut Stuffing:

Turkey:
1 12-pound turkey, whole (reserve neck and giblets for the stuffing)
1 onion, peeled and left whole
2 fresh bay leaves
1 bunch thyme
2 pounds mirepoix (3 medium onions, 3 carrots, and 4 celery stalks, cut into 1/2" dice)
1/2 cup canola oil
Salt
1/2 pound butter, room temperature

Preheat oven to 400 degrees. Wash the bird and dry it well with paper towels; stuff the onion, bay leaves, and thyme into the cavity. Spread the diced vegetables over the bottom of a roasting pan, and set the bird on top. Add a little water to the pan, and rub oil over the entire vird, then season generously with salt. Place the turkey in the oven; after 30 minutes, roatate the bird, rub with half the butter and reduce the temperature to 375.

After another hour, remove the bird and slash the skin between the legs and body to expose the inner thigh. Rub remaining butter over the bird, and return to oven (tent with foil if skin becomes too dark). Continue roasting for further 30 minutes or until the juices run clear. Remove the turkey from the oven, and let rest for 30 minutes in a warm place before carving.

Toasted-Chestnut Stuffing
1/2 cup canola oil
Neck and giblets reserved from turkey
1 large onion, chopped
1 head garlic, cloves separated, peeled, and crushed
10 cups day-old baguette (or any stale bread) cut into a large dice
1 1/4 pounds roasted chestnuts (available from BuonItalia at Chelsea Market for those in NYC), roughly chopped
1 bunch sage, leaves roughly chopped
1 cup brandy
5 egg yolks
1 quart organic chicken stock
8 oz butter, cut in pieces at room temperature
Salt

Preheat oven to 375 degrees. Heat the oil over medium heat in a large skillet, add the neck and roughly chopped giblets, and allow to carmelize. Remove neck, bone; add onion, garlic, and bread; and cook the mixture over medium heat for about 5 minutes.  Add chestnuts and sage; mix well, increase heat to high and add brandy.

In a bowl, whisk egg yolks with the stock. When the brandy has cooked off, add the mixture and bring to a simmer, stirring until well mixed. Add the butter, but do not allow it to boil; season to taste with salt. Transfer to a roasting pan and bake uncovered for 30 minutes. Allow to rest for about 30 minutes before serving.

For more information, visit Applewood's website.  The restaurant is located at 501 11th street between 7th and 8th avenues in Park Slope Brooklyn.

For more recipes and additional information on the article, visit New York Magazine.