Roasted Turkey With Savory Cranberry Stuffing Recipe

Summary

Health IndexAverageCuisine
CourseMethod
SpecialityMain Ingredient

Ingredients

 Celery1 Cup (16 tbs), chopped
 Onion1 Cup (16 tbs), chopped
 Margarine/Butter1⁄2 Cup (8 tbs)
 Canned berry cranberry sauce16 Ounce (1 Can)
 Chicken instant bouillon/6 chicken flavor bouillon cubes2 Tablespoon
 Bread cubes12 Cup (192 tbs) (16 Slices Bread)
 Pecans1 Cup (16 tbs), chopped
 Poultry seasoning2 Teaspoon
 Rubbed sage1 Teaspoon
 Hot water3 Cup (48 tbs)
 Turkey14 Pound (Thawed Of Frozen)
 Vegetable oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 13873 Calories from Fat 6119

% Daily Value*

Total Fat 688 g1057.7%

Saturated Fat 163.5 g817.5%

Trans Fat 0 g

Cholesterol 4572.1 mg

Sodium 15274.3 mg636.4%

Total Carbohydrates 505 g168.3%

Dietary Fiber 37.8 g151%

Sugars 209.7 g

Protein 1357 g2714.1%

Vitamin A 113.8% Vitamin C 48.3%

Calcium 216.9% Iron 618.3%

*Based on a 2000 Calorie diet

Directions

In large skillet, cook celery and onion in margarine until tender; add cranberry sauce and bouillon.
Cook and stir until bouillon dissolves.
In large bowl, combine bread cubes, pecans, seasonings and water; add cranberry mixture.
Mix well.
Preheat oven to 325°F.
Remove neck and giblets from turkey cavities.
Rinse turkey; drain well.
Stuff neck and body cavities lightly with stuffing.
Turn wings back to hold neck skin in place.
Place turkey, breast side up, on flat rack in open pan.
Insert meat thermometer into thickest part of thigh next to body, not touching bone.
Brush skin with oil.
Place turkey in oven and roast about 4 hours.
When skin is golden brown, shield breast loosely with foil to prevent overbrowning.
Check for doneness; thigh temperature should be 180° to 185°F.
Let turkey stand 15 to 20 minutes before carving.
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