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Turkey with Apple Stuffing cont.
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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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |