Roasted Turkey with Orange Chestnut Pumpernickel Stuffing


  • 2 cups (480 ml) 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, roughly chopped
  • Oregano sprigs, if desired


Roasted Turkey with Orange Chestnut Pumpernickel Stuffing

Preheat oven to 350°F.

Line sheet pan with parchment paper; place turkey breast on parchment paper. Roast until internal temperature reaches 165°F. Let stand for 20 minutes.

While turkey is standing, melt butter in sauté pan over medium heat; add celery and onion and cook for 2 minutes. Add Florida Orange Juice and chestnut purée; stir until mixture is smooth. Add dark rum; cook for 5 to 8 minutes or until thickened. Remove from heat; fold in pumpernickel bread cubes, orange segments and chestnuts.

Slice roast turkey; place turkey slices on serving plate. Spoon stuffing mixture over turkey slices.

Garnish with oregano sprig, if desired. Serve immediately.