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Turkey with Apple Stuffing

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)

Printed from tasteofhome.com Oct 11, 2008

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Turkey with Apple Stuffing cont.

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

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

Printed from tasteofhome.com Oct 11, 2008

Turkey with Apple Stuffing

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

Printed from tasteofhome.com Oct 11, 2008

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Turkey with Apple Stuffing cont.

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).