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Turkey And Nut Stuffing Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Onion||1 Large, chopped|
|Celery stalks||2 , thinly sliced|
|Stale bread crumbs||10 Cup (160 tbs) (Or 1/2 Inch Cubes, Day Old)|
|Poultry seasoning||1 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Coarsely chopped walnuts/Pecans||1 Cup (16 tbs)|
|Turkey||12 Pound (1 Whole, Fresh / Thawed Frozen)|
Serving size: Complete recipe
Calories 11317 Calories from Fat 5263
% Daily Value*
Total Fat 588 g903.9%
Saturated Fat 179.9 g899.5%
Trans Fat 0 g
Cholesterol 4160.8 mg
Sodium 9405.6 mg391.9%
Total Carbohydrates 282 g94%
Dietary Fiber 26.9 g107.6%
Sugars 39.7 g
Protein 1171 g2342.8%
Vitamin A 99.1% Vitamin C 76.9%
Calcium 178.3% Iron 517.3%
*Based on a 2000 Calorie diet
Add onion and celery.
Cook, covered, on 50 (simmer) 5 to 6 minutes.
Combine with bread crumbs, poultry seasoning, parsley, salt, and nuts, stir lightly.
Wash completely thawed turkey, and pat dry.
Stuff neck opening with part of the stuffing.
Secure skin flap with strong toothpicks or wooden skewers.
Stuff body cavity with remaining stuffing.
Tie legs together with strong string.
Tie wings tightly to body.
Place turkey, breast side down on microwave roasting rack in large microproof baking dish.
Cook on HI (max. power) 5 minutes per pound.
Drain fat from pan and turn turkey breast side up on rack.
Cook, covered with waxed paper tent, on 70 (roast) 4 minutes per pound.
Protect thin areas with aluminum foil.
Let stand 10 to 15 minutes before carving.