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Apple-Glazed Roast Turkey with Stuffing




Source of Recipe


friend


Recipe Introduction


Apples flavor this turkey from the chopped apple stuffing to the
apple juice and jelly glaze




List of Ingredients




12 ounces cut in 1/2 in pieces bacon slices
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
6 cups chopped, toasted pecans
1 1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1 package (16oz) cornbread stuffing mix
2 1/2 cups low-sodium chicken broth
1/2 cup melted margarine or butter
non-stick cooking spray
1 cup apple jelly
1 cup apple juice
1/4 cup white balsamic vinegar
1/4 cup honey
1/2 teaspoon salt
1 (16-18lbs), thawed Butterball® Turkey
2 cans (14 1/2 oz each) low-sodium chicken broth
1/4 cup all-purpose flour


Recipe



STUFFING
1. Preheat oven to 350 degrees F. Cook bacon in large skillet until
crisp. Remove bacon and drain on paper towels. Reserve 2 tablespoons
drippings in skillet. Set bacon aside. Add onion and celery to
drippings. Cook on medium-high heat 25 to 30 minutes or until tender.
2. Combine bacon, onion mixture, apples, pecans, thyme and sage. Stir
in stuffing mix. Stir in broth and margarine or butter. Set 7 cups of
stuffing aside for stuffing turkey. Spoon remaining stuffing into 1-
1/2 quart baking dish sprayed with cooking spray. Bake covered 30
minutes; uncover and bake 15 minutes.
TURKEY
1. Preheat oven to 325 degrees F. Combine jelly, juice, vinegar,
honey and salt in small, heavy saucepan. Bring to boil. Reduce heat
and simmer until reduced to 1-1/4 cups, about 15 minutes, stirring
occasionally. Reserve 1/4 cup mixture for gravy. Set remaining
mixture aside for basting turkey.
2. Remove neck and giblets from body and neck cavities of turkey.
Refrigerate for another use or discard.
3. Drain juices from turkey. Pat dry with paper towels.
4. Fill neck cavity with part of the stuffing. Turn wings back to
hold neck skin against back of turkey. Fill body cavity with
remaining stuffing.
5. Place turkey, breast up, on flat roasting rack in shallow roasting
pan. Spray turkey with cooking spray. Place small pieces of aluminum
foil over skin of neck cavity and over stuffing at body cavity
opening to prevent over browning during roasting.
6. Brush turkey with some glaze mixture. Loosely cover breast and
tops of drumsticks with aluminum foil to prevent overcooking. Bake 2
hours.
7. Uncover turkey breast and brush turkey with additional glaze
mixture. Return foil to top of turkey and continue roasting until
meat thermometer inserted deep in thigh reaches 180 degrees F. Let
turkey stand 15 minutes before removing stuffing and carving.
GRAVY
1. Pour drippings into 1-quart measure; skim fat. Whisk in flour
until smooth. Add broth, reserved glaze mixture and enough water or
broth to make 3-1/2 cups.