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Title: Turkey W/rye Dressing
Categories: Meat Check
Yield: 11 Cups

1lbBread, light rye; day-old cubed
1/2lbBread, dark rye; day-old cubed
1 1/2cOnion; chopped
2lgApples, cooking; peeled & chopped
1cCelery; chopped
4clGarlic; minced
1/2cButter/margarine
3/4cNuts, salted mixed; chopped
2tbParsley
2ts;salt
2tsThyme
1 1/2tsSage, rubbed
3/4tsRosemary, dried; crushed
1/2tsPepper
1/4tsNutmeg
3cBroth, chicken
1/2cBroth, chicken
  Turkey, 12-14 lbs.
2tbOil

Toss bread cubes in a large bowl. In a skillet, saute onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add nuts, seasonings and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. Bake at 325 degrees for 4 1/2 to 5 hours or until a meat themometer reads 185 degrees, brushing with oil occasionally. Remove all stuffing.

Yeild 10-12 average servings (11 cups stuffing)

Note: Additional stuffing may be baked separately in a greased 2 quart casserole. Cover and bake at 325 degrees for 1 hour; uncovever and bake for 10 minutes.

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