Roasted Turkey with Orange Chestnut Pumpernickel Stuffing


  • 2 cups Florida Orange Juice
  • 1 (1 lb.) turkey breast
  • ¾ cup Florida Orange Segments, chopped
  • 3 tbsp. unsalted butter
  • ¾ cup celery, finely diced
  • ¾ cup onion, finely diced
  • 1 cup chestnut purée
  • ¾ cup dark rum
  • 1 cup pumpernickel bread, cut into ¼-inch cubes, toasted
  • ¾ cup whole chestnuts, roasted and roughly chopped
  • Oregano sprigs, if desired
  • Salt and pepper to taste


Roasted Turkey with Orange Chestnut Pumpernickel Stuffing

1. Preheat oven to 350° F.

2. Line sheet pan with parchment paper and place turkey breast on parchment paper. Sprinkle with salt and pepper.

3. Roast until internal temperature reaches 165° F. Let stand for 20 minutes.

4. While turkey is standing, melt butter in a sauté pan over medium heat. Add celery and onion and cook for 2 minutes.

5. Add Florida Orange Juice and chestnut purée, stirring until mixture is smooth.

6. Add dark rum and cook for 5 to 8 minutes or until thickened.

7. Remove from heat and fold in pumpernickel bread cubes, orange segments and chestnuts.

8. Slice roast turkey and place turkey slices on a serving plate. Spoon stuffing mixture over turkey slices.

9. Garnish with an oregano sprig, if desired. Serve immediately.