Wednesday, November 26, 2008

Thanksgiving Stuffed Turkey


Happy Thanksgiving everyone! I am sure everyone is busy preparing for their thanksgiving dinner. My hubby and I will just go to a family's friend and spend thanksgiving lunch. We will also go to a friend's house for a thanksgiving dinner. I prepared frog-eyed salad already for tomorrow and hubby will bake a Thanksgiving Stuffed Turkey tomorrow morning. Below is the recipe from our Taste of Home Recipe book. By the way, we also have pecan pies.


TIME: Prep: 1-1/2 hours Bake: 4 hours + standing

Ingredients:
2 large onions, chopped
3 celery ribs, chopped
2 medium carrots, finely chopped
3/4 cup butter, divided
2 loaves (1 pound each) day-old egg bread, cubed
1 cup chicken broth
1 cup minced fresh parsley
1/4 cup egg substitute
1 turkey (16 to 18 pounds) with giblets and neck
1/2 teaspoon garlic salt
1/2 teaspoon paprika
GRAVY:
4-1/2 cups water, divided
1 medium carrot, halved
1 celery rib, halved
1 small onion, quartered
1 bay leaf
6 whole peppercorns
6 tablespoons all-purpose flour
1/4 teaspoon salt

Directions:
In a large skillet, saute onions, celery and carrots in 1/2 cup butter until tender. In a bowl, combine bread cubes, onion mixture, broth, parsley and egg substitute.
Remove giblets and neck from turkey; cover and refrigerate. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks with kitchen string. Place breast side up on a rack in a shallow roasting pan. Melt remaining butter; brush over turkey. Sprinkle with garlic salt and paprika.
Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.)
For gravy, in a large saucepan, combine 4 cups water, carrot, celery, onion, giblets, neck, bay leaf and peppercorns. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until giblets are tender; strain broth and set aside.
Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Remove turkey; cover and let stand for 20 minutes before carving. Pour turkey drippings and loosened browned bits into a measuring cup; skim fat. In the saucepan used for the gravy, combine flour, salt and remaining water until smooth. Stir in the drippings and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing. Yield: 16-18 servings (3 cups gravy, 16 cups stuffing).

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