Poultry - Stuffed Turkey

Serves 12.

Ingredients

1 lb. bread, sliced
3 medium onions, chopped
3 medium tart apples, chopped
1 1/2 cups fully cooked ham, diced
1 cup celery, sliced
1 Tablespoon dried savory
2 teaspoons lemon peel, grated
1 1/2 teaspoons orange peel, grated
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon fennel seed
1/2 cup butter or margarine
1 1/2 cups slivered almonds, toasted
1/2 cup dried currants
1 cup turkey or chicken broth (mix: 1 Tablespoon turkey or chicken base to 1 cup water)
1/2 cup apple juice
1 turkey (14 to 16 lbs.)
---- Turkey Basting Sauce ----
1 1/2 cups turkey or chicken broth (mix: 1 1/2 Tablespoons turkey or chicken base to 11/2 cups water)
1/4 cup butter or margarine
1/2 teaspoon sea salt
1 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon dried rosemary leaves
2 Tablespoons parsley flakes
2 Tablespoons dried chives

Directions

Basting sauce: in a skillet, bring broth, butter and salt to a boil. Add herbs and set aside. Cut bread into 1/2" cubes and place in a single layer on ungreased baking sheets. Bake at 225 degrees F for 30-40 minutes, tossing occasionally until partially dried. Meanwhile, in a skillet, saute the next 10 ingredients in butter until onions and apple are tender, about 15 minutes. Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice and toss well. Just before baking, stuff the turkey. Skewer the openings and tie drumsticks together. Place on a rack in a roasting pan. Bake, uncovered at 325 degrees for 4-1/2 to 5 hours or until thermometer reads 185 degrees F. Baste every 30 minutes. When turkey begins to brown, cover lightly with foil and baste if needed.

ScandinavianSpice.com | 1-877-783-7626