Turkey Stuffed And Roasted
From lor 16 years agoIngredients
- 1 turkey (16 to 18 pounds) shopping list
- 1 tin of chicken broth plus 1 tin water or 3-1/2 cups water shopping list
- 3/4 cup egg substitute or 2 eggs beaten shopping list
- 2 pounds day-old white bread, cubed and lightly toasted on a cookie sheet shopping list
- 2-3 medium onions, chopped shopping list
- 2-3 celery ribs, peeled and chopped shopping list
- 1 heaping Tablespoon poultry seasoning shopping list
- 3 heaping Tablespoon parsley flakes shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon sage shopping list
- 1/2 teaspoon pepper shopping list
- 6 Tablespoons butter, melted shopping list
- 1/2 to 1 tablespoon paprika shopping list
- Note: This recipe does not call for cooked bulk sausage meat but I like to add it to the stuffing. I have never had any complaints. shopping list
- GRAVY: shopping list
- 2 teaspoons chicken bouillon granules shopping list
- 2 cups boiling water shopping list
- 5 tablespoons all-purpose flour shopping list
How to make it
- Remove giblets and neck from turkey.
- In a saucepan, bring water, giblets and neck to a boil.
- Reduce heat.
- Cover and simmer for 1 hour or until tender.
- Remove giblets with a slotted spoon and dice.
- Set aside 3 cups cooking liquid.
- In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, parsley flakes, salt, sage and pepper.
- Add reserved cooking liquid and mix well.
- Just before baking, loosely stuff turkey with about 8 cups stuffing.
- Place remaining stuffing in a greased 2 quart baking dish.
- Refrigerate.
- Skewer turkey openings and tie drumsticks together.
- Place on a rack in a roasting pan.
- Brush with butter; sprinkle with paprika.
- Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until the meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with a tinfoil tent if turkey browns too quickly).
- Baste turkey continually with turkey drippings.
- Bake additional stuffing for 35-40 minutes.
- For Gravy:
- Dissolve bouillon in water.
- In a saucepan, whisk flour and 1/4 cup pan drippings until smooth.
- Gradually add bouillon mixture.
- Bring to a boil.
- Cook and stir for 2 minutes.
- Serve with turkey. stuffing and whatever veggies you are serving.
- Serves: 10-12
People Who Like This Dish 2
- organicmama CA
- markpedal Nunica, MI
- lor Toronto, Canada
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 2
-
All Comments
-
Your Comments