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    Turkey with Apple Stuffing

    Source of Recipe

    Unknown

    List of Ingredients

    Turkey with Apple Stuffing


    4 cups chopped peeled tart apples
    3 cups sliced almonds
    1-1/2 cups chopped onion
    1-1/2 cups chopped celery
    1/2 cup butter or margarine
    2 teaspoons salt
    2 teaspoons ground cinnamon
    2 teaspoons poultry seasoning
    12 cups cubed whole wheat bread
    2 cups raisins
    1 cup apple cider or juice
    1/2 cup egg substitute
    1 turkey (15 to 20 pounds)
    1-1/2 cups water

    GRAVY:

    2 teaspoons chicken bouillon granules
    1/2 teaspoon poultry seasoning
    1/4 teaspoon pepper
    1/2 cup all-purpose flour
    1 cup milk

    Recipe


    The accompanying foolproof gravy recipe is one I created in an attempt to copy my mom's own rich gravy.

    In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix.

    Just before baking, loosely stuff turkey with half of the
    stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan.

    Bake, uncovered, at 325° for 4-1/2 to 5 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 30-40 minutes. Uncover;bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving.

    For gravy, pour pan drippings into a 4-cup measuring cup; skimoff fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.

    Yield: 15-18 servings (12 cups stuffing and 3 cups gravy).

 

 

 


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