Adding cranberries to the
stuffing easily gives this recipe a wintertime 'holiday' flavor
and flair.
Roast
Turkey with Cranberry-Apricot Stuffing
- 14 pounds Honeysuckle
White Whole Turkey, thawed
1 teaspoon black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
- Place bread in a large
bowl and set aside.
- Melt the butter in a small
saucepan over medium heat. Add the onion and garlic and saute
until translucent. Add the broth and pour the mixture over the
bread. Stir to make sure all bread chunks become soaked. Let
stand for 15 minutes or until cool enough to handle. Squeeze
the bread with your hands to make a thick paste. Add the dried
fruit, herbs, salt and pepper, and continue to work the mixture
with your hands until well blended.
- Preheat oven to 325°F
(160°C).
- Remove the neck and giblets
from the turkey and set aside for gravy (see giblet gravy recipe).
Rub the turkey inside and out with the salt and pepper mix.
- Fill the body and neck
cavities loosely with the stuffing. Fasten the flaps with turkey
skewers. Tie the legs together at the bottom using kitchen thread.
- Place the turkey, breast
side up, in a rack in a roasting pan and roast for 12 to 15 minutes
per pound, basting it often with pan drippings.
- When the breast is golden,
cover the turkey loosely with aluminum foil. Continue to cook,
basting the legs, until a thermometer registers 175°F to
180°F (approximately 85°C) in the thickest part of the
thigh, (near the body but not touching the bone). Remove and
let stand for 20 minutes, loosely covered with the foil before
carving.
Makes 7 servings.
Recipe and photograph provided
courtesy of Honeysuckle White, a division of Cargill, Incorporated.
Used with permission.
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