Herbed Turkey with Cranberry Apricot Stuffing

[migration] empty title 586 Author: Canadian Living Credits: [migration] empty title 586

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2005

Ingredients

  • 1 turkey (16 lb/7 kg)
  • 1/4 cup butter melted
  • 1 tablespoon Poultry Seasoning Blend (recipe below)
Cranberry Apricot Stuffing:
  • 1/3 cup butter
  • 2 onions chopped
  • 2 celery chopped
  • 2 cloves garlic minced
  • 2 tablespoons Poultry Seasoning Blend (recipe below)
  • 3/4 teaspoons salt
  • 12 cups day old finely cubed bread (such as sourdough or country)
  • 1 cup dried cranberry
  • 1 cup chopped dried apricot
  • 1/4 cup chopped fresh parsley
  • 1 cup vegetable stock
Gravy:
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups Turkey Stock Recipe
  • 4 cups chicken stock

Method

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.

Nutritional facts <b>Per serving (without skin):</b> about

  • Sodium 895 mg
  • Protein 84 g
  • Calories 797.0
  • Total fat 32 g
  • Cholesterol 243 mg
  • Saturated fat 12 g
  • Total carbohydrate 38 g

%RDI

  • Iron 51.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Herbed Turkey with Cranberry Apricot Stuffing

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