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Title: Apple-Almond Stuffed Turkey
Categories: Poultry Dec Toh
Yield: 12 Servings
| 1 | Loaf (1 pound) sliced bread | |
| 3 | md | Onions, chopped |
| 3 | md | Tart apples, chopped |
| 1 1/2 | c | Diced fully cooked ham |
| 1 | c | Sliced celery |
| 1 | tb | Dried savory |
| 2 | ts | Grated lemon peel |
| 1 1/2 | ts | Grated orange peel |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Fennel seed, crushed |
| 1/2 | c | Butter or margarine |
| 1 1/2 | c | Slivered almonds, toasted |
| 1/2 | c | Dried currants |
| 1 | c | Turkey or chicken broth |
| 1/2 | c | Apple juice |
| 1 | Turkey (14 to 16 lbs) |
Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225 degrees for 30-40 minutes, tossing occasionally until partially dried. Meanwhile, in a skillet, saute the next 10 ingredients in butter until onions and apple are tender, about 15 minutes. Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake, uncovered, at 325 for 4-1/2 to 5 hours or until thermometer reads 185. When the turkey begins to brown, cover lightly with foil and baste if needed. Note: Stuffing may be baked separately in a greased 3-qt. baking dish. Cover and bake at 325 for 1 hour; uncover and bake 10 minutes.
Taken from Taste of Home December/January 1996 issue
Enjoy!
From: Ssparks1
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