Turkey And Nut Stuffing Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Celery stalks | 2 , thinly sliced | |
| 10 cups day-old bread crumbs or 1/2-inch cubes | ||
| Poultry seasoning | 1 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| 1 cup coarsely chopped walnuts or pecans | ||
| Turkey | 1 , frozen | |
Directions
Place butter and broth in a 3-quart microproof casserole or baking dish.
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.
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.
Chef
