Turkey with Apricot-Chestnut Stuffing Recipe

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Don’t worry if all of the stuffing won’t fit into the bird, just bake it in a separate pan and enjoy your feast.
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4-1/2 hrs. COOK TIME
16 servings SERVINGS


  • Nonstick cooking spray
  • 1 loaf (16 oz.) sourdough bread, cut into
  • 1/2-inch cubes
  • 1/3 cup butter OR margarine
  • 1/2 cup slivered almonds
  • 3 medium onions, chopped (about 1-1/2 cups)
  • 1-1/2 cups chopped celery
  • 4 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 2-1/2 cups coarsely chopped chestnuts
  • 1 1/2 cups chopped dried apricots
  • 1/2 cup dried currants OR raisins
  • 2 cups chicken broth
  • 1 turkey (16 lbs.), thawed if frozen


  • Heat oven to 350°F.
  • Spray a large, shallow baking pan with cooking spray; spread bread cubes onto bottom of pan. Bake for 15 minutes, or until lightly toasted, stirring once. Set aside.
  • Melt butter in a large skillet over medium heat. Add almonds; cook and stir for 3 minutes, or until lightly browned. Remove with slotted spoon; set aside. Add onion and celery to remaining butter; cook and stir for 5 minutes, or until vegetables are crisp-tender. Stir in poultry seasoning and salt.
  • Place bread cubes, vegetables, chestnuts, apricots, currants and almonds in a large bowl; mix lightly. Add broth; mix well.
  • Reduce oven to 325°F. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard.
  • Drain juices from turkey; dry turkey with paper towels. Fill neck cavity with stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing.
  • Spray a flat roasting rack in a shallow roasting pan with cooking spray. Place turkey, breast up, on roasting rack. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent overbrowning during roasting.
  • Note: If any extra stuffing remains, place it in a casserole dish sprayed with cooking spray; stir in an additional 1/4 cup broth. Cover and refrigerate until ready to bake. Bake, covered, at 325°F. for 30 minutes, or until hot.
  • Roast turkey for 4 1/2 hours, or until meat thermometer reaches 160°F. when inserted in center of stuffing and reaches 180°F. when inserted deep in thigh. Cover breast and top of drumsticks with aluminum foil after 3 hours to prevent overcooking breast. Let turkey stand for 15 minutes before removing stuffing and carving. Yields 16 servings.
  • For other turkey cooking tips:

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