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Turkey with Apple Stuffing

Turkey with Apple Stuffing
The accompanying foolproof gravy recipe is one I created in an attempt to copy my mom's own rich gravy.
15-18 ServingsPrep: 25 min. Bake: 4 hours 40 min. + standing

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
© Taste of Home 2013

2 of 2

Turkey with Apple Stuffing (continued)

Directions (continued)

  • 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).
Nutrition Facts: 1 serving (8 ounces) equals 740 calories, 35 g fat (10 g saturated fat), 220 mg cholesterol, 715 mg sodium, 38 g carbohydrate, 5 g fiber, 68 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013