Things You'll Need:
- 1 lb. chestnuts
- 1/2 c. coarsley chopped dried cranberries
- 2 c. crumbled cornbread
- 2 eggs, beaten
- 3 tbsp. chopped fresh sage
- 2 tbsp. chopped fresh parsley
- 1 c. turkey stock or chicken broth
- 2 turkey thighs
- salt and freshly ground black pepper to taste
- 2 tbsp. butter
- 4 shallots, minced
- 1 pkg. giblets, minced
- 1/2 c. red wine
- 2 c. turkey stock or chicken broth
- Waxed Paper
- Waxed Paper
- Groceries
- Boning Knives
- Cutting Boards
- Meat Thermometers
- Mixing Bowls
- Platters
- Roasting Pans
- Serving Dishes
- Mixing bowls
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Step 1
Cut a slit in the fresh chestnuts and place them in a 2-quart saucepan.
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Step 2
Cover chestnuts with water and bring to a boil. Reduce heat to medium and cook for 20 minutes.
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Step 3
Leave the chestnuts in the water they were cooked in until they are cool enough to handle.
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Step 4
Remove the outer shell and the brown skin from the chestnuts and chop coarsely.
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Step 5
Combine the chestnuts with cranberries, cornbread, eggs, sage, parsley and stock in a large bowl. Toss gently, fluff up the mixture and set aside.
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Step 6
Take the turkey thighs and place on a cutting board with the skin side down. Cut along the length of the bone with a boning knife and peel back the meat without piercing the skin. Remove the bone.
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Step 7
Spread the turkey thigh out flat, slitting the meat as needed. Pound the meat in between sheets of wax paper to an even thickness.
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Step 8
Preheat the oven to 375 degrees F.
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Step 9
Salt and pepper the turkey thighs to taste.
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Step 10
Put some of the stuffing in the middle of each butterflied turkey thigh in a lengthwise line.
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Step 11
Roll the thigh up around the stuffing and secure with kitchen string at either end and in the middle.
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Step 12
Place the thighs side by side in a roasting pan so they are close together but not touching. Roast 30 minutes and transfer to a serving plate in a warm oven.
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Step 13
Put the roasting pan over a burner at medium heat. Put butter, shallots and giblets into pan and saute 3 minutes.
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Step 14
Add wine to pan and while it boils, scrape loose any encrusted bits with a spoon. Boil until liquid is reduced by half and then add stock and simmer 20 more minutes.
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Step 15
Remove turkey thighs from oven and slice into 1/2-inch thick rounds. Drizzle with sauce from the roasting pan and serve.
