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Roasted Turkey With Savory Cranberry Stuffing Recipe
|Celery||1 Cup (16 tbs), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Canned berry cranberry sauce||16 Ounce (1 Can)|
|Chicken instant bouillon/6 chicken flavor bouillon cubes||2 Tablespoon|
|Bread cubes||12 Cup (192 tbs) (16 Slices Bread)|
|Pecans||1 Cup (16 tbs), chopped|
|Poultry seasoning||2 Teaspoon|
|Rubbed sage||1 Teaspoon|
|Hot water||3 Cup (48 tbs)|
|Turkey||14 Pound (Thawed Of Frozen)|
|Vegetable oil||1 Tablespoon|
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
Cook and stir until bouillon dissolves.
In large bowl, combine bread cubes, pecans, seasonings and water; add cranberry mixture.
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.