Method
1
Preheat the oven to 180°C.
2
Melt the butter in a frying pan over medium heat.
3
Cook the onion and celery until softened, about 8 minutes.
4
Transfer the vegetables to a large bowl.
5
Add the chestnuts, breadcrumbs, sage, parsley, salt, and pepper to the bowl.
6
Stir in the beaten egg and chicken stock until the stuffing holds together.
7
Pat the turkey dry with paper towels.
8
Fill the turkey cavity loosely with the stuffing just before roasting.
9
Place any remaining stuffing in a buttered ovenproof dish.
10
Tie the turkey legs together with kitchen string.
11
Rub the turkey skin with olive oil.
12
Place the turkey breast-side up in a roasting pan.
13
Roast the turkey until a thermometer reads 74°C in the thickest part of the thigh and in the center of the stuffing, about 3½ to 4½ hours.
14
Cover the breast loosely with foil if it browns too quickly.
15
Bake the extra stuffing until its center reaches 74°C, about 35 minutes.
16
Rest the turkey for 30 minutes before carving.
17
Arrange the turkey on a platter with the baked stuffing.
18
Garnish the platter with fresh cranberries and rosemary sprigs.