Turkey with Festive Fruit Stuffing Recipe

Turkey with Festive Fruit Stuffing Recipe
Turkey with Festive Fruit Stuffing Recipe photo by Taste of Home
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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.
MAKES:
14 servings
TOTAL TIME:
Prep: 40 min. Bake: 3-3/4 hours + standing
MAKES:
14 servings
TOTAL TIME:
Prep: 40 min. Bake: 3-3/4 hours + standing

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 thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, 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).
Originally published as Turkey with Festive Fruit Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p120

Nutritional Facts

1 each: 784 calories, 40g fat (14g saturated fat), 271mg cholesterol, 672mg sodium, 27g carbohydrate (10g sugars, 3g fiber), 78g protein.

  • 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)
  1. 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.
  2. 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.
  3. Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
  4. 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).
Originally published as Turkey with Festive Fruit Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p120

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