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Title: Turkey W/rye Dressing
Categories: Meat Check
Yield: 11 Cups
1 | lb | Bread, light rye; day-old cubed |
1/2 | lb | Bread, dark rye; day-old cubed |
1 1/2 | c | Onion; chopped |
2 | lg | Apples, cooking; peeled & chopped |
1 | c | Celery; chopped |
4 | cl | Garlic; minced |
1/2 | c | Butter/margarine |
3/4 | c | Nuts, salted mixed; chopped |
2 | tb | Parsley |
2 | ts | ;salt |
2 | ts | Thyme |
1 1/2 | ts | Sage, rubbed |
3/4 | ts | Rosemary, dried; crushed |
1/2 | ts | Pepper |
1/4 | ts | Nutmeg |
3 | c | Broth, chicken |
1/2 | c | Broth, chicken |
Turkey, 12-14 lbs. | ||
2 | tb | Oil |
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.