Turkey with Apple Stuffing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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The accompanying foolproof gravy recipe is one I created in an attempt to copy my mom's own rich gravy. Ingredients:
4 cups chopped peeled tart apples |
3 cups sliced almonds |
1-1/2 cups chopped onion |
1-1/2 cups chopped celery |
1/2 cup butter |
2 teaspoons salt |
2 teaspoons ground cinnamon |
2 teaspoons poultry seasoning |
12 cups cubed whole wheat bread |
2 cups raisins |
1 cup apple cider or juice |
1/2 cup egg substitute |
1 turkey (15 to 20 pounds) |
1-1/2 cups water |
gravy: |
2 teaspoons chicken bouillon granules |
1/2 teaspoon poultry seasoning |
1/4 teaspoon pepper |
1/2 cup king arthur unbleached all-purpose flour |
1 cup milk |
Directions:
1. In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix.
2. Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan.
3. Bake, uncovered, at 325° for 4-1/2 to 5 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
4. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving.
5. For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing. Yield: 15-18 servings (12 cups stuffing and 3 cups gravy).
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