Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness. It’s a staple on the holiday menu of Nancy Zimmerman, a field editor from Cape May Court House, New Jersey.
PREP: 20 min
BAKE: 3-3/4 hours + standing
Yield: 10-12 servings
INGREDIENTS
1-1/2 cups chopped celery
3/4 cup chopped onion
3/4 cup butter, cubed
9 cups day-old cubed whole wheat bread
3 cups finely chopped apples
3/4 cup raisins
1-1/2 teaspoons salt
1-1/2 teaspoons dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
Additional butter, melted
PROCEDURE
In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper.
Just before baking, loosely stuff turkey with 4 cups of stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake.
Skewer the turkey openings; tie the drumsticks together. Place breast side up on a rack in a roasting pan. Brush with the melted butter.
Bake, uncovered, at 325° for 3-3/4 to 4 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 20- 30 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Note: Stuffing may be prepared as directed and baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover and bake 10 minutes longer or until lightly browned.
Recipe taken from Taste Of Home magazine October-November 2006
No comments:
Post a Comment