Post by marlaoh on Nov 8, 2004 9:33:12 GMT -6
Turkey with Apple Stuffing
4 cups chopped peeled tart apples
3 cups sliced almonds
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1/2 cup butter or margarine
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons poultry seasoning
12 cups cubed whole wheat bread
2 cups raisins
1 cup apple cider or juice
1/2 cup egg substitute
1 turkey (15 to 20 pounds)
1-1/2 cups water
GRAVY:
2 teaspoons chicken bouillon granules
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 cup milk
The accompanying foolproof gravy recipe is one I created in an
attempt to copy my mom's own rich gravy.
--Edie D., Logan, Utah
In a large skillet, saute apples, almonds, onion and celery in
butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and
poultry seasoning. In a large bowl, combine bread cubes, raisins and apple
mixture. Add cider and egg substitute; toss to mix.
Just before baking, loosely stuff turkey with half of the
stuffing. Place remaining stuffing in a greased 2-qt. baking dish;
refrigerate until ready to bake. Skewer turkey opening; tie drumsticks
together. Place breast side up on a rack in a roasting pan. Pour water into
pan.
Bake, uncovered, at 325° for 4-1/2 to 5 hours or until a meat
thermometer reads 180° for the turkey and 165° for the stuffing, basting
occasionally with pan drippings. (Cover loosely with foil if turkey browns
too quickly.)
Bake additional stuffing, covered, for 30-40 minutes. Uncover;
bake 10 minutes longer or until lightly browned. Cover turkey and let stand
for 20 minutes before removing stuffing and carving.
For gravy, pour pan drippings into a 4-cup measuring cup; skim
off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in
bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine
flour and milk until smooth; whisk into boiling broth. Cook and stir for 2
minutes or until thickened and bubbly. Serve with turkey and stuffing.
Yield: 15-18 servings (12 cups stuffing and 3 cups gravy).
4 cups chopped peeled tart apples
3 cups sliced almonds
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1/2 cup butter or margarine
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons poultry seasoning
12 cups cubed whole wheat bread
2 cups raisins
1 cup apple cider or juice
1/2 cup egg substitute
1 turkey (15 to 20 pounds)
1-1/2 cups water
GRAVY:
2 teaspoons chicken bouillon granules
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 cup milk
The accompanying foolproof gravy recipe is one I created in an
attempt to copy my mom's own rich gravy.
--Edie D., Logan, Utah
In a large skillet, saute apples, almonds, onion and celery in
butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and
poultry seasoning. In a large bowl, combine bread cubes, raisins and apple
mixture. Add cider and egg substitute; toss to mix.
Just before baking, loosely stuff turkey with half of the
stuffing. Place remaining stuffing in a greased 2-qt. baking dish;
refrigerate until ready to bake. Skewer turkey opening; tie drumsticks
together. Place breast side up on a rack in a roasting pan. Pour water into
pan.
Bake, uncovered, at 325° for 4-1/2 to 5 hours or until a meat
thermometer reads 180° for the turkey and 165° for the stuffing, basting
occasionally with pan drippings. (Cover loosely with foil if turkey browns
too quickly.)
Bake additional stuffing, covered, for 30-40 minutes. Uncover;
bake 10 minutes longer or until lightly browned. Cover turkey and let stand
for 20 minutes before removing stuffing and carving.
For gravy, pour pan drippings into a 4-cup measuring cup; skim
off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in
bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine
flour and milk until smooth; whisk into boiling broth. Cook and stir for 2
minutes or until thickened and bubbly. Serve with turkey and stuffing.
Yield: 15-18 servings (12 cups stuffing and 3 cups gravy).