Herbed Turkey with Cranberry Apricot Stuffing
Special occasions call for special meals, and for this one, the big bird is the highlight. This turkey blends the best of the traditional bird with a new fruity stuffing.
Servings: 12
Ingredients:
Photo: Herbed Turkey with Cranberry Apricot Stuffing Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving (without skin): about | - |
| cal | 797 |
| pro | 84 g |
| total fat | 32 g |
| sat. fat | 12 g |
| carb | 38 g |
| fibre | 3 g |
| chol | 243 mg |
| sodium | 895 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 51% |
| vit A | 18% |
| vit C | 7% |
| folate | 29% |
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1 turkey (about 16 lb/7 kg)
1/4 cup (50 mL) butter, melted
1 tbsp (15 mL) Poultry Seasoning Blend (recipe, below)
Cranberry Apricot Stuffing:
1/3 cup (75 mL) butter
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tbsp (25 mL) Poultry Seasoning Blend (recipe, below)
3/4 tsp (4 mL) salt
12 cups (3 L) day-old finely cubed bread (such as sourdough or country)
1 cup (250 mL) each dried cranberries and chopped dried apricots
1/4 cup (50 mL) chopped fresh parsley
1 cup (250 mL) vegetable stock, Turkey Stock or chicken stock
Gravy:
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) Turkey Stock or chicken stock
Preparation:
Cranberry Apricot Stuffing: In large skillet, melt butter over medium heat; fry onions, celery, garlic, Poultry Seasoning Blend and salt until light golden, about 10 minutes.
In large bowl, toss together onion mixture, bread, cranberries, apricots and parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Pat turkey dry inside and out. Stuff both cavities loosely with about half of the stuffing; skewer cavities closed. Tie legs together and tuck wings under back. Place remaining stuffing in greased 8-inch (2 L) square glass baking dish; cover with foil. Set aside in refrigerator.
Place turkey, breast side up, on rack in roasting pan. In small bowl, combine butter with poultry seasoning blend; brush over turkey. Cover loosely with foil.
Roast in 325°F (160°C) oven for 3 hours, basting with pan juices every 30 minutes. Uncover and roast until meat thermometer inserted into thigh registers 185°F (85°C), 1 to 1-1/2 hours longer.
Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to about 30 minutes before carving.
Meanwhile, increase oven temperature to 400°F (200°C). Drizzle stock over stuffing in dish; bake, covered, until hot, about 30 minutes.
Gravy: Meanwhile, skim fat from pan juices in roasting pan. Whisk flour, salt and pepper into juices; cook over medium-high heat, stirring and scraping up brown bits, for 1 minute. Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through fine sieve into warmed gravy boat.
Additional Information
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Poultry Seasoning Blend
Combine 2 tsp (10 mL) each dried parsley, sage and thyme; 1 tsp (5 mL) each dried marjoram, rosemary, savory and pepper; and pinch grated nutmeg. Store in airtight container for up to 2 months. Makes about 3 tbsp (50 mL).
Source
Canadian Living Magazine: December 2005
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