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Orange Glazed Roast Turkey and Stuffing




Source of Recipe


GF


List of Ingredients




Ingredients:
1/3 cup butter or margarine
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, finely chopped (1 cup)
1 recipe Cornbread (page 00), cut into 1/2-inch cubes ##Nutrition: recipe 49057-2 in IRIS##
3/4 cup dried cranberries
4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried sage leaves
2 teaspoons grated orange peel
1 1/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup chopped pecans, toasted
1 whole unbasted turkey (12 lb), thawed if frozen
2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1/2 cup orange marmalade, melted

Recipe



Preparation Instructions:
In 10-inch skillet, melt 1/3 cup butter over medium heat. Cook celery and onion in butter about 3 minutes, stirring occasionally, until crisp-tender. In large bowl, mix cornbread cubes, celery mixture and remaining stuffing ingredients.
Heat oven to 325°F. Stuff turkey just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail, or tie together with heavy kitchen string, then tie to tail.
In small bowl, combine 2 teaspoons sage, the salt and pepper; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Roast uncovered 3 to 4 hours. After about 2 hours of roasting, cut band of skin or string holding legs. Place tent of foil loosely over turkey when it begins to turn golden. Brush marmalade on turkey about 20 minutes before turkey is done. Thermometer will read 165°F when turkey is done, and drumsticks should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done.
Let stand about 15 minutes for easiest carving. Brush again with marmalade before carving.