Turkey with Apple Stuffing Recipe

5 1 4
Turkey with Apple Stuffing Recipe
Turkey with Apple Stuffing Recipe photo by Taste of Home
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Turkey with Apple Stuffing Recipe

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5 1 4
Publisher Photo
The accompanying foolproof gravy recipe is one I created in an attempt to copy my mom's own rich gravy.
MAKES:
15-18 servings
TOTAL TIME:
Prep: 25 min. Bake: 4 hours 40 min. + standing
MAKES:
15-18 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Turkey with Apple Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p129

Nutritional Facts

8 ounce-weight: 740 calories, 35g fat (10g saturated fat), 220mg cholesterol, 715mg sodium, 38g carbohydrate (19g sugars, 5g fiber), 68g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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).
Originally published as Turkey with Apple Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p129

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rwpamg User ID: 7508138 94776
Reviewed Nov. 26, 2013

"i made it one year now may fam wants it every year lol"

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