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Ingredients

• 10 cups Chestnut Stuffing (recipe follows)
• 1 12-to-14-pound turkey
• 1 lemon, cut in half
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 slices bacon
• 2 tablespoons olive oil
• 1 cup dry white wine
• 3 cups Giblet Broth (recipe follows) or reduced-sodium chicken broth
• 2 tablespoons water
• 1 tablespoon cornstarch

Description

Roast Turkey With Chestnut Stuffing - The Huffington Post

Kitchen Daily