CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a 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 with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
CHRISTMAS TURKEY STUFFED WITH MUSHROOM-FLAVORED FORCEMEAT
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentation-a beautiful, dark golden brown turkey that everyone ooh's and ahh's over. It's not that hard, just takes a little extra work. And the extras-making the forcemeat stuffing beforehand and the gravy at the end-are worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine.
Provided by Belgophile
Categories Whole Turkey
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place a rack in the bottom third of the oven. Preheat oven to 350°F.
- Prepare the Mushroom-Flavored Forcemeat. (See separate recipe.).
- Stuff the turkey with forcemeat and truss with kitchen string. Spread the softened butter evenly over the turkey. Season with salt, pepper and paprika. Bake any leftover stuffing in a small casserole, just like meat loaf.
- Spread the carrots, celery, and onion the bottom of a flameproof roasting pan large enough to hold the turkey. Place the turkey on top of the vegetables. Add the neck and giblets and pour the reserved soaking liquid from the porcini mushrooms (see Forcemeat recipe) into the pan.
- Roast the turkey for 1 hour. Reduce the heat to 300°F and roast until cooked through, 2-1/2 hours or more for a 12-14 pound turkey. An instant-read thermometer should register between 160 to 180°F when thrust into the thickest part of the thigh without touching the bone. Baste the turkey every 15 minutes the entire time that it is roasting. Baste with drippings, alternating with the melted butter. If necessary, add 1 cup water or chicken broth to the drippings in the bottom of the pan. If the turkey starts to get too brown, cover loosely with aluminum foil. Remove the foil for the last 20 minutes to crisp the skin.
- Remove the turkey from the over to a platter. Let rest for 30 minutes before carving.
- While the turkey is resting, prepare the gravy: Place the roasting pan over high heat. Add the cognac and port and bring to a boil while stirring with a wooden spoon to scrape up the little browned bits on the bottom of the pan. Add a little water if the gravy seems too dry. Remove from the heat and strain out all the vegetables. Pour the liquid into a degreasing cup (also called a gravy separator). Let stand for a few minutes to let the fat rise to the top, then pour out the pan juices at the bottom of the cup into a saucepan. (All the fat will be left behind.) Reheat and serve as pan juices with the turkey. If you prefer a thicker gravy, whisk the buerre manié into the juices and, stirring constantly, boil until the gravy is smooth and thick, about 2 minutes.
- Untie the turkey and carve it as you would a chicken. Scoop out the forcemeat and serve it on the side.
Nutrition Facts : Calories 1045.3, Fat 64.6, SaturatedFat 26.8, Cholesterol 403.5, Sodium 343.5, Carbohydrate 5.6, Fiber 1.1, Sugar 2.1, Protein 102.5
STUFFED ROAST TURKEY WITH MUSHROOMS & ROSEMARY
Make and share this Stuffed Roast Turkey With Mushrooms & Rosemary recipe from Food.com.
Provided by ArsAntiqua
Categories One Dish Meal
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium-high heat; cook mushrooms, garlic, onion, rosemary, salt and pepper, stirring for 10 minutes or until liquid is evaporated and mushrooms are browned. Transfer all but 1/2 cup to a bowl for stuffing; cool, cover and refrigerate for up to 1 day.
- Add wine to skillet; cook, scraping up bits stuck to pan. Pour in 1 cup cream; simmer for about 5 minutes, stirring often, until reduced. Cool, cover and refrigerate for up to 1 day.
- Preheat oven to 325°F Add remaining 1/4 cup cream and bread crumbs to stuffing; stir to combine. Place turkey breast, skin side down on work surface. Press stuffing on surface, leaving about 1/2" border. Roll up jelly-roll style; secure with kitchen string or toothpicks.
- Place seam side down in roasting pan. Bake for about 1-1/2 hours, basting occasionally, until meat thermometer reads 170°F Transfer to cutting board; tent with doil and let rest for 15 minutes.
- Meanwhile, return sauce to saucepan over medium heat; reheat until bubbling. Slice turkey; spoon sauce onto plates and top with turkey slices.
Nutrition Facts : Calories 912.8, Fat 54.9, SaturatedFat 26.6, Cholesterol 301.1, Sodium 730.6, Carbohydrate 28, Fiber 2.4, Sugar 4.4, Protein 69.7
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- First you want to prepare the mushroom spinach stuffing. Start by finely chopping the mushrooms and shallots.
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