Butterball Turkey with Pancetta & Chestnut Stuffing

25 minutes       2-4 Hours       15 6-8 people


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1 5-6 kg Butterball Whole Frozen Turkey4 garlic cloves, sliced width wise10 sage leaves2 small oranges3 tbsp kosher salt2 tbsp fresh cracked pepper3 tbsp vegetable oil1 pkg Butterball Homestyle Stuffing2 ¼ cup pancetta, diced into 1” cubes⅔ cup cooked chestnuts, chopped


  1. Thaw turkey according to directions on package or the Butterball website. This could take a couple of days depending on the size of the turkey.

  2. When ready to cook the turkey, preheat oven to 400°F.
  3. Cook Butterball stuffing according to cooking directions on the package.
  4. Heat frying pan to medium heat. Add in pancetta cubes and let cook for about 10-15 minutes, stirring frequently so the fat begins to render, and the cubes get crisp.
  5. Place cooked Butterball stuffing into a medium size bowl. Add chestnuts and crispy pancetta and mix well.
  6. Assemble turkey by gently pulling the skin up off the breast then place a slice of orange inside and push to the front of the bird. Repeat until there is a row of oranges slices. Add sage leaves and slices of garlic with the oranges. Repeat another row of orange slices, sage and garlic until full.
  7. Stuff the turkey with the pancetta and chestnut stuffing. Before baking, rub the skin of the turkey in a mixture of kosher salt, fresh cracked black pepper, and vegetable oil.
  8. Cook until meat thermometer reads internal temperature 180°F/82°C in the thigh and 165°F / 74°C in the center of the stuffing.

  9. Some things are just better together. Try pairing this recipe with Club House Organic Gravy for Turkey