Turkey with Apple Stuffing Recipe

Ingredients

• 4 cups chopped peeled tart apples
• 3 cups sliced almonds
• 1-1/2 cups chopped onion
• 1-1/2 cups chopped celery
• 1/2 cup butter
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 teaspoons poultry seasoning
• 12 cups cubed whole wheat bread
• 2 cups raisins
• 1 cup apple cider or juice
• 1/2 cup egg substitute
• 1 turkey (15 to 20 pounds)
• 1-1/2 cups water
• GRAVY:
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1 cup milk

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 stuffing 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. Yield: 15-18 servings (12 cups stuffing and 3 cups gravy).

Turkey with Apple Stuffing published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p129