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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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My husband created the recipe for this tempting turkey and delectable dressing. It's a feast that seems like Thanksgiving whenever we enjoy it. He gets lots of recipe requests for this memorable main dish. Joan Vernon, Riverton Utah Ingredients:
1 pound day-old light rye bread, cubed |
1/2 pound day-old dark rye bread, cubed |
1-1/2 cups chopped onion |
2 large tart apples, peeled and chopped |
1 cup chopped celery |
4 garlic cloves, minced |
1/2 cup butter, cubed |
3/4 cup chopped salted mixed nuts |
2 tablespoons dried parsley flakes |
2 teaspoons salt |
2 teaspoons dried thyme |
1-1/2 teaspoons rubbed sage |
3/4 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
1/4 teaspoon ground nutmeg |
3 to 3-1/2 cups chicken broth |
1 turkey (12 to 14 pounds) |
2 tablespoons canola oil |
Directions:
1. Toss bread cubes in a large bowl. In a skillet, saute the onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add the nuts, seasonings and enough broth to moisten.
2. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil.
3. Bake at 325° for 4-1/2 to 5 hours or until a meat thermometer reads 185°, brushing with oil occasionally. Remove all stuffing. Yield: 10-12 servings (11 cups stuffing).
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