Turkey with 7-Grain Bread and Squash Stuffing

Butternut squash, kale and smoke-flavored almonds are combined with 7-grain bread cubes for the stuffing used in this delicious, holiday bird.

Recipe Ingredients:

10 slices multi-grain bread, cut into 1/2-inch cubes
1/3 cup butter
1 cup chopped onion
1 cup chopped celery
4 cups chopped fresh kale
1 1/2 pounds peeled butternut squash, seeded, cubed
2 tablespoons finely chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup chopped smoke-flavored almonds
1 (14.5-ounce) can chicken broth
1 (16-pound) Butterball® Fresh or Frozen Whole Turkey, thawed if frozen
Non-stick cooking spray

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Spread bread cubes on bottom of large shallow baking pan. Bake 30 minutes, or until lightly browned and dried, stirring occasionally.
3. Melt butter in large skillet on medium heat. Add onion and celery. Cook and stir 5 minutes, or until crisp-tender. Stir in kale and squash. Cover; cook 6 minutes, or until kale wilts, stirring occasionally. Stir in sage, salt and pepper.
4. Combine bread cubes and vegetable mixture, almonds and broth in large bowl.
5. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
6. Drain juices from turkey; pat dry with paper towels.
7. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity completely with stuffing.
8. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray.
9. Bake 4 to 4 1/2 hours, or until meat thermometer reaches 165°F (73.8°C) when inserted in center of stuffing and 180°F (82.2°C) when inserted in deepest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2 1/2 hours to prevent overcooking of breast.
10. Let stand 15 minutes before removing stuffing and carving.

Makes 16 servings.

Recipe and photograph courtesy of Butterball, LLC.