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Turkey with Festive Fruit Stuffing Recipe

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Apples, cranberries and raisins make every bite of this stuffing moist and fruity. A dear friend shared the recipe with me years ago.

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Turkey with Festive Fruit Stuffing Recipe

Prep: 40 min. Bake: 3-3/4 hours + standing

Yield: 14 Servings

40 225 265

Ingredients

3 celery ribs, chopped
2 medium onions, chopped
3/4 cup butter, divided
5 cups unseasoned stuffing cubes
1-1/2 cups chopped peeled tart apples (about 2 medium)
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup egg substitute
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 cups chicken broth
1 turkey (14 to 16 pounds)

Directions

In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness.
Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey.
Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 14 servings (10 cups stuffing).

Nutritional Facts 1 serving (1 each) equals 784 calories, 40 g fat (14 g saturated fat), 271 mg cholesterol, 672 mg sodium, 27 g carbohydrate, 3 g fiber, 78 g protein.

Originally published as Turkey with Festive Fruit Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p120

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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