Turkey with Apple Stuffing
Taste of Home
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Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness from apples and raisins. It’s a staple on the holiday menu of Nancy Zimmerman, a field editor in Cape May Court House, New Jersey.
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 3-3/4 hours + standing
Ingredients:
- 1-1/2 cups chopped celery
- 3/4 cup chopped onion
- 3/4 cup butter, cubed
- 9 cups day-old cubed whole wheat bread
- 3 cups finely chopped apples
- 3/4 cup raisins
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons dried thyme
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon pepper
- 1 turkey (14 to 16 pounds)
- Additional butter, melted
Directions:
In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper.
Just before baking, loosely stuff turkey with 4 cups of stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter.
Bake, uncovered, at 325° for 3-3/4 to 4 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 20-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Yield: 10-12 servings. Editor’s Note: Stuffing may be prepared as directed and baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover and bake 10 minutes longer or until lightly browned.