Roast Turkey with Herb Stuffing and Gravy

By The Canadian Living Test Kitchen

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Roast Turkey with Herb Stuffing and Gravy

This recipe makes 16 portions servings

Nutritional Info
Per serving with gravy: about	-
cal	757757 cal
pro	74 g74g pro
total fat	39 g39g total fat
sat. fat	15 g15g sat. fat
carb	27 g27g carb
fibre	5 g5g fibre
chol	262 mg262mg chol
sodium	763 mg763mg sodium
% RDI:	-
calcium	1313 calcium
iron	1616 iron
vit A	4848 vit A
vit C	77 vit C
folate	2323 folate

This stuffing is dark and aromatic with a generous amount of herbs.

Ingredients

15 lb turkey 15 15lb lbturkey
2 tbsp melted butter 2 2tbsp tbspmelted butter
1-1/2 tsp paprika 1-1/2 1-1/2tsp tsppaprika
Herb Stuffing
1 cup butter 1 1cup cupbutter
4-1/2 cups chopped celery 4-1/2 4-1/2cups cupschopped celery
4 cups chopped onions 4 4cups cupschopped oniononions
2 tbsp poultry seasoning 2 2tbsp tbsppoultry seasoning
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1-1/2 tsp pepper 1-1/2 1-1/2tsp tsppepper
2 loaves cubed whole wheat bread 2 2loaves loavescubed whole wheat bread
2 eggs , beaten2 2eggeggs, beaten

Preparation

Herb Stuffing: In large Dutch oven, melt butter over medium heat; cook celery, onions, poultry seasoning, salt and pepper, stirring often, for about 25 minutes or until softened. In large bowl, combine onion mixture with bread cubes, tossing until moistened. Let cool completely. (Can be covered and refrigerated for up to 1 day.) Toss with eggs. Set aside.

Remove giblets and neck from turkey; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Loosely fill body cavity with about 3 cups (750 mL) of the stuffing; skewer opening closed. Loosely fill neck opening with about 3 cups (750 mL) of the stuffing; fold neck skin over stuffing and skewer to back. Transfer remaining stuffing to greased ovenproof casserole; set aside in refrigerator.

Tuck legs under band of skin or tie together with string. Twist wings under back. Place, breast side up, on rack in roasting pan. Pour butter over top and rub over surface. Sprinkle with paprika.

Roast in 325°F (160°C) oven, basting with pan drippings every 30 minutes, for 3-1/2 hours. Stir 1/2 cup (125 mL) turkey drippings or chicken stock into stuffing in casserole. Add casserole to oven alongside turkey and roast, basting turkey twice, for 60 minutes or until meat thermometer inserted in thickest part of thigh registers 180°F (82°C) and juices run clear when turkey is pierced. Transfer turkey to cutting board; tent with foil and let stand for 30 minutes before carving. Serve with stuffing and gravy.

Additional information :

Tip: If the turkey seems to be browning too much, tent with foil during last hour of roasting.

To make gravy Skim off fat from roasting pan. Place pan on stove over medium-high heat. Add 3 cups (750 mL) of the potato cooking liquid; bring to boil, stirring to scrape up brown bits from bottom of pan. Strain into saucepan. Meanwhile, in jar with lid, shake together 1/2 cup (125 mL) cold water, 3 tbsp (50 mL) all-purpose flour, 1/2 tsp (2 mL) poultry seasoning and 1/4 tsp (1 mL) dried dill; whisk into saucepan. Cook, whisking, over medium heat for about 5 minutes or until thickened slightly. Pour into warm gravy boat.