Delicious Extra Recipes
Recipe Menu
Appetizer RecipesBaby RecipesBBQ & Grilling RecipesBeef & Veal RecipesBeverage & Drink RecipesBread RecipesBreakfast RecipesCandy RecipesChicken RecipesDessert RecipesDiet RecipesHoliday RecipesInternational RecipesItalian RecipesPork & Ham RecipesQuick & Easy RecipesSalad & Dressing RecipesSandwich RecipesSeafood & Fish RecipesSoup & Stew RecipesSpecial Diets RecipesVegetarian Recipes For Email Marketing you can trust*
Latest Articles
Gourmet food recipes : Making the Right Choice
Gourmet food recipes present is the most thoughtful things, which you may do for your family & friends. You can take advantage of making delicious meals in many...Read more
20-Minute Home Fitness Workout
Content provided by eDiets
Raphael Calzadilla, BA, ACE, RTS1
eDiets Chief Fitness Pro
If you've suddenly been hit...Read more
Ask Raphael: Starting a Fitness Program
Content provided by eDiets
Raphael,
My name is Andrea, and I am having a problem losing weight. I am 130 lbs. and trying...Read more
Vegetarian Lifestyle
Being vegetarian is one of the greatest things in the world. From good health to sufficient energy in your daily life. Eating healthy is one of the easiest ways...Read more
7 Strategies To Stop Eating Junk Food!
FACT: Obesity accounts for 300,000 deaths a year in the U.S. alone.
Research into how junk food and fast food restaurants affect obesity, have found ...Read more
How to Cook Rice Right
The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe for rice that on...Read more
Fast Weight Loss and Diet Plan
Looking to lose weight this summer? There are some things that you can do to lose weight and lose weight fast.
Some of these things would include:
<...Read more
Burn Fat, Not Muscle - Lose the Belly
People work hard to tone their body and enhance muscle density. Then, just as they pile some flab, they begin to lose their muscle to shed the flab. Hey! Hold o...Read more
All Natural Diet Tips
Natural diets are the best way to lose that excess weight you carry around. It is better than rigorous exercise which can at times harm your muscles and also mu...Read more
Holiday Turkey with Stuffing and Gravy
Rating:
|
The Stuffing:
2 (6-ounce) packages stuffing mix, any style 1 cup finely chopped onion 1 cup finely chopped celery 1/2 cup chopped nuts, optional 1/2 cup chopped dried fruits (dates, raisins, apricots, etc.), optional 1 cup melted butter 1 to 1 1/2 cups chicken broth, fruit juice or water The Turkey: 1 (14-pound) turkey 1 tablespoon Kosher or coarse salt 1 teaspoon freshly ground pepper to taste 1/2 teaspoon garlic powder 1 large-sized oven roasting bag (for turkeys) 1 tablespoon all-purpose flour 2 stalks celery, washed, bottoms trimmed 1 medium onion, peeled and halved 2 carrots, pared and cut in half lengthwise 1/2 cup butter, melted |
 
|
|
Serving size: 28 servings | Calories/serving: N/A | |
|
The Gravy (recipe follows)
1. To prepare stuffing, combine the stuffing mix with the onion, celery, nuts and fruits. Add the melted butter and toss to coat. Gradually stir in the chicken broth, blending lightly. The texture of the stuffing may be varied by using more liquid for moister stuffing, and less liquid for drier. Be careful not to add too much liquid or it will become heavy and soggy. 2. Preheat oven to 350*F (175*C). (Or, if not using an oven bag, 325*F - 160*C.) 3. To prepare turkey, remove the drumsticks from their plastic holder (if it came with one), reserving it to be used later. Remove giblets and neck from cavity of the turkey and discard or use as you wish. (See notes.) Rinse the turkey thoroughly inside and out, making sure to remove any feathers and quill tips left in the skin. Thoroughly pat dry, inside and out. 4. Combine the salt, pepper and garlic powder in a cup or small bowl and sprinkle the the turkey inside and out. 5. Spoon about 6 to 7 cups prepared stuffing into the bird, being careful not to pack it in too tightly. The stuffing expands while it cooks, and will need room to do so. (Place any remaining stuffing in a greased 1 1/2-quart baking dish; cover and refrigerate.) Skewer openings; tie drumsticks together with kitchen string or unwaxed floss (or place the drumsticks back into the plastic holder). 6. Place 1 tablespoon of flour into the oven bag and shake to thoroughly coat the inside of bag with flour. Allow excess flour to remain in bag. Place the bag into a large roasting pan. (If you use a disposable aluminum pan, be sure to use a large baking sheet for additional support.) Place the prepared vegetables in the bag to form a bed for the turkey to be placed on. 7. Place the stuffed turkey into the prepared roasting bag on top of the bed of vegetables. It will probably help to have an extra pair of hands here...call for assistance! Drizzle the melted butter over the top of the turkey, distributing evenly. Seal the oven bag with the specially provided bag-tie. Carefully make several slits in the top of the bag to vent and allow hot air to escape. Insert a meat thermometer (some birds come with a pop-up device that is not always accurate) through the bag into the meatiest part of the thigh area, being careful not to allow the thermometer to touch bone. (You may get a false reading if you do.) 8. Roast turkey until meat thermometer reads 180*F (80*C), about 2 1/2 to 3 hours for a 12 to 14-pound turkey. Reduce the cooking time by a 1/2 hour if the turkey is not stuffed. No basting is required using the roasting bag. (Bake reserved stuffing, covered, for 30 minutes; uncover and bake 10 minutes more.) 9. When done, remove turkey from oven. With assistance, carefully drain the juices into a very large measuring device or bowl. (If you like, you may puree the bed of cooked vegetables and add to the gravy for additional flavor, or use as you prefer.) Prepare the gravy while the turkey is allowed to stand for at least 15 minutes before carving. Spoon the stuffing into a serving bowl and keep warm. The Gravy: 1. Measure the reserved juices and add enough chicken broth to to make an even amount of liquid. For each cup of liquid, you will need 1 tablespoon of butter and 1 1/2 tablespoons of flour for medium-thick gravy (see note). For example, if you have 6 cups of broth, you will need 6 tablespoons butter and 9 tablespoons (1/2 cup plus 1 tablespoon) flour. 2. In a large saucepan, melt butter over medium heat; add flour and cook, stirring constantly, for 1 to 2 minutes (this is a roux). 3. Slowly pour the warm juices/broth mixture into the flour mixture, stirring constantly. Bring to a boil and cook until thickened. Season with salt and pepper to taste. Cooking Notes: As an option, you can place the giblets and neck in a saucepan, add enough water to cover, bring to a boil and simmer, covered, for about 20 minutes or until done. Remove meat from neck bones, chop giblets and add to the stuffing or gravy. Use the cooled broth in place of the chicken broth when preparing the stuffing. Per 1 cup of liquid, use 1 tablespoon flour for thin gravy, 1 1/2 tablespoons for medium-thick gravy and 2 tablespoons for thick gravy. | |
Share this:
RELATED RECIPES
1. Preheat oven to 450°F.
2. Trim fat from lamb; cut four evenly spaced 1-inch deep slits.
...Read more
1. Preheat oven to 400*F (205*C). Line large roasting pan with double layer of foil.
2. Mix ...Read more
1. In a bowl whisk together red wine vinegar and prepared brown mustard. Add olive oil, thyme, s...Read more
1. In a medium bowl, stir together the boiling water and gelatin with a wire whisk until gelatin...Read more
1. Prepare brownies according to package directions. Cool for 20 minutes inpan on wire rack. Cut in...Read more
1. Brush chops and vegetables lightly with olive oil and season with salt and ground pepper.
...Read more
1. In a mixing bowl cream peanut butter and butter until well mixed.
2. Fold in coconut, nut...Read more
* We respect your privacy. Each email sent contains an easy, automated way for you to stop receiving email from us.
We will never share, sell, or rent your personal information without your express permission, unless ordered by a court of law.