Roast Turkey with Chestnut Challah Stuffing

Warm the oil in a large sauté pan over medium-high heat. Add the onions, celery, carrots, thyme, and rosemary and sauté until onions are golden begin to soften and are translucent, about 5 to 10 minutes.

Add the chestnuts, fruit and its liquid, salt, and pepper to taste. Remove to a bowl and stir in the challah.

Stir in 1 cup of the broth into the mixture and set aside while you prepare the turkey.

Preheat the oven to 450 degrees and grease a large roasting pan fitted with a rack. Remove any feathers from the turkey, then remove the giblets and neck and scatter around the bottom of the roasting pan. Position the turkey on the rack, breast side up.

Stuff the bird on both ends with the stuffing mixture and truss, if desired, or cover the open ends with foil to enclose the stuffing. Coat the turkey with oil, then sprinkle all over with salt, pepper, and paprika. Scatter the rosemary, thyme, onions, celery, and carrots in the bottom of the roasting pan, then pour the chicken broth and wine over the vegetables.

Bake the turkey for 15 minutes, then reduce the temperature to 325 degrees and continue cooking for 15 minutes per pound, or until an instant-read thermometer inserted in the thigh registers 160 degrees. As the turkey is cooking, baste every half hour. If necessary, tent the turkey with foil to prevent over browning.

Meanwhile, put any leftover stuffing in a greased casserole and cook in a 350-degree oven for 30 minutes, or until golden brown and heated through.

Once the turkey is done, remove the pan from the oven and allow the turkey to rest on a serving platter for at least 20 minutes. Arrange the vegetables on the platter to serve with the turkey.