Turkey With Apple Stuffing Recipe

Summary

Preparation Time10 MinCooking Time8 Hr 20 Min
Ready In8 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Chopped peeled tart apples4 Cup (64 tbs)
 Sliced almonds3 Cup (48 tbs)
 Chopped onion1 1⁄2 Cup (24 tbs)
 Chopped celery1 1⁄2 Cup (24 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Salt2 Teaspoon
 Ground cinnamon2 Teaspoon
 Poultry seasoning2 Teaspoon
 Whole wheat bread cubes12 Cup (192 tbs)
 Raisins2 Cup (32 tbs)
 Apple cider/Apple juice1 Cup (16 tbs)
 Egg substitute1⁄2 Cup (8 tbs)
 Turkey20 Pound (1 whole)
 Water1 1⁄2 Cup (24 tbs)
For gravy
 Chicken bouillon2 Teaspoon
 Poultry seasoning1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 All purpose flour1⁄2 Cup (8 tbs)
 Milk1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 4867 Calories from Fat 2078

% Daily Value*

Total Fat 232 g357%

Saturated Fat 66.3 g331.6%

Trans Fat 3 g

Cholesterol 1744.9 mg

Sodium 3108.2 mg129.5%

Total Carbohydrates 181 g60.3%

Dietary Fiber 21.4 g85.6%

Sugars 98.6 g

Protein 492 g983.3%

Vitamin A 31.6% Vitamin C 543.8%

Calcium 87.4% Iron 216%

*Based on a 2000 Calorie diet

Directions

In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes.
Remove from the heat.
Stir in salt, cinnamon and poultry seasoning.
In a large bowl, combine bread cubes, raisins and apple mixture.
Add cider and egg substitute; toss to mix.
Just before baking, loosely stuff turkey with half of the stuffing.
Place remaining stuffing in a greased 2-qt baking dish; refrigerate until ready to bake.
Skewer turkey opening; tie drumsticks together.
Place breast side up on a rack in a roasting pan.
Pour water into pan.
Bake, uncovered, at 325° for 4-1/2 to 5 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Bake additional stuffing, covered, for 30-40 minutes.
Uncover; bake 10 minutes longer or until lightly browned.
Cover turkey and let stand for 20 minutes before removing stuff-mg and carving.
For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat.
Add enough -water to measure 4 cups.
Pour into a saucepan.
Stir in bouillon, poultry seasoning and pepper.
Bring to a boil.
In a bowl, combine flour and milk until smooth; whisk into boiling broth.
Cook and stir for 2 minutes or until thickened and bubbly.
Serve with turkey and stuffing.
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