Quivey's Grove Holiday Turkey with Apple-Black Walnut Stuffing
- 1/2 lbs rye bread, cut into 1/2-inch cubes (about 6 cups)
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1/2 cup butter or margarine
- 5 medium apples, peeled and chopped
- 3/4 cup black or English walnuts, coarsely chopped
- 1 cup raisins
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp dried sage, crushed
- 1/2 cup apple cider or apple juice
- 1/4 to 1/2 cup chicken broth
- 1 (8 to 12 lbs) turkey
- Cooking oil
Preheat oven to 325° F.
Spread the bread cubes in a 15 x 10 x 2-inch baking pan. Bake for 10 to 15 minutes, or until dried, stirring twice. Or let stand, loosely covered, at room temperature for 8 to 12 hours.
In a large saucepan, cook the onion and celery in the butter for about 5 minutes, or until tender. Remove from the heat. Stir in the apples, walnuts, raisins, salt, ginger, cinnamon and sage.
Place the dry bread cubes in a very large bowl. Add the fruit mixture. Drizzle with the apple cider and enough broth to moisten, tossing lightly. Use less broth for stuffing inside the bird and more if the stuffing is to be baked in a casserole.
To prepare the turkey, remove the giblets and neck piece from the neck and body cavities. Rinse the bird well inside and out; pat dry with paper towels. If you like, sprinkle salt inside the body cavity of the turkey. Spoon the stuffing loosely into the body and neck cavities.
Place the remaining stuffing in a covered casserole; chill than bake during the last 40 to 45 minutes of the turkey roasting time. Fasten the neck skin to the back of the bird with a small skewer. If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie the drumsticks securely to the tail. Twist the wing tips under the back. Place the bird, breast side up, on a rack in a shallow roasting pan; brush with cooking oil. Insert a meat thermometer into the center of an inside thigh muscle so the bulb doesn't touch bone. Cover the bird loosely with foil. Press the foil in slightly at the end of the drumsticks and neck. Roast for 3 1/2 to 4 1/2 hours, or until the thermometer registers 180° F. When the bird is two-thirds done, cut the skin or string between the legs so the thighs cook evenly. Remove the foil during the last 30 to 45 minutes of roasting so the bird will brown. When thermometer registers the correct doneness, the drumsticks should move easily in the sockets, and the thickest parts of the drumsticks should feel very soft when pressed. Remove from the oven; cover with foil and let stand for 15 to 20 minutes before carving.Makes 10 to 12 Source:
Submitted by: Recipe Group Member
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