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Herbed Turkey with Cranberry Apricot Stuffing

By The Canadian Living Test Kitchen

Tested till perfect

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Herbed Turkey with Cranberry Apricot Stuffing

Photo: Herbed Turkey with Cranberry Apricot Stuffing Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

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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

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.

Ingredients

  • 1 turkey, (16 lb/7 kg)
  • 1/4 cup butter, melted
  • 1 tbsp Poultry Seasoning blend, (recipe below)
  • Cranberry Apricot Stuffing:
  • 1/3 cup butter
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tbsp Poultry Seasoning blend, (recipe below)
  • 3/4 tsp salt
  • 12 cups day old finely cubed bread, (such as sourdough or country)
  • 1 cup dried cranberries
  • 1 cup chopped dried apricots
  • 1/4 cup chopped fresh parsley
  • 1 cup vegetable stock
  • Gravy:
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 cups Turkey Stock Recipe 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 :

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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