Roast Turkey and Bread Stuffing. Recipe

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Roast Turkey and Bread Stuffing.
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Ingredients
24
Count
Nutrition
1285
Calories
Total time
360
Minutes
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Ingredients:

  • 1/3 cup butter
  • 1 1/2 cups chopped onions
  • 1 tsp salt
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 1/2 tsp pepper
  • 10 cups bread cubes
  • 1/2 cup chopped onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 10 cups water
  • 1/3 cup easy flow flour
  • 8 cups turkey broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 15 lbs turkey

Directions:

  1. Bread Stuffing:.
  2. In large saucepan,over medium heat melt butter; cook celery and onions until soft, about 10 minutes.
  3. Add salt, poultry seasoning sage, thyme, marjoram and pepper; stir well until thoroughly mixed.
  4. Stir in bread cubes and broth; mix together well.
  5. Turkey Broth:.
  6. In saucepan over high heat, heat to boiling giblets, necks, celery, onion, 1 teaspoon salt and water and chicken bouillon powder. Reduce heat to low; cover; simmer 1 hour until giblets are tender.
  7. Drain, reserving broth.
  8. Turkey:.
  9. Preheat oven 325°F.
  10. Rinse bird with running cold water; drain well.
  11. Spoon some stuffing lightly into neck cavity (do not pack).
  12. Fold neck skin over and fasten with skewers. With bird breast side up, lift wings up toward neck, then fold under back of bird, so they stay flat and keep neck skin in place.
  13. Spoon remaining stuffing lightly into body cavity; don't pack; place the remainder in a casserole and microwave for 15 minutes.
  14. Fold skin lightly over opening; skewer closed.
  15. Tie legs and wings with string, or push drumsticks under band of skin or use stuffing clamp.
  16. On rack in open roasting pan, place bird breast side up.
  17. Brush skin lightly with salad oil.
  18. Cover loosely with foil.
  19. Roast at 325°F for 4 1/2 to 5 hours.
  20. Check doneness during last 30 minutes. Toward end of roasting, remove foil.
  21. When turkey is done, remove rack from pan.
  22. Use a spoon to remove stuffing from turkey; place in a serving bowl. Mix together with stuffing you cooked earlier in the microwave.
  23. Cover turkey and let stand 15 to 20 minutes before carving.
  24. Gravy:.
  25. Bring turkey dripping to a boil.
  26. Whisk in flour.
  27. Gradually whisk in reserved broth to roasting pan; stir until brown bits are loosened. Add salt and pepper.
  28. Add water if necessary.
  29. You might find it easier to make your gravy in another saucepan.
  30. Carve turkey and serve with stuffing and gravy.
  31. Tip;.
  32. I often make my stuffing a day or 2 ahead and refrigerate it until I am ready for it. At that time I use chicken broth instead of turkey broth to make it.
  33. For Thanksgiving I use my fresh herbs to the stuffing and triple the amount.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1285.27 Kcal (5381 kJ)
Calories from fat 387.04 Kcal
% Daily Value*
Total Fat 43g 66%
Cholesterol 418.66mg 140%
Sodium 2299.47mg 96%
Potassium 1568.47mg 33%
Total Carbs 77.95g 26%
Sugars 9.66g 39%
Dietary Fiber 16g 64%
Protein 146.81g 294%
Vitamin C 3.8mg 6%
Vitamin A 0.1mg 2%
Iron 15.1mg 84%
Calcium 1251.9mg 125%
Amount Per 100 g
Calories 134.9 Kcal (565 kJ)
Calories from fat 40.62 Kcal
% Daily Value*
Total Fat 4.51g 66%
Cholesterol 43.94mg 140%
Sodium 241.35mg 96%
Potassium 164.63mg 33%
Total Carbs 8.18g 26%
Sugars 1.01g 39%
Dietary Fiber 1.68g 64%
Protein 15.41g 294%
Vitamin C 0.4mg 6%
Iron 1.6mg 84%
Calcium 131.4mg 125%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.5
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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