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Festive Turkey with Cranberry Stuffing https://www.metro.ca/userfiles/image/recipes/dindon-festif-3620.jpg PT30M PT4H45M PT5H30M
In a skillet, heat oil on medium heat and cook celery and onion about 2 minutes. Remove to a large bowl. Remove sausage casings and brown meat in the same skillet about 10 minutes. Add to bowl with vegetables. Stir in apples, nuts, cranberries and bread cubes. Stir in salt and poultry seasonings. Allow to cool slightly. Preheat oven to 325°F(160°C). Stuff turkey and tie with string. Lay turkey on top of chopped vegetables in a roasting pan. Cover tips of drumsticks and wings with foil. Add 3 cups (750 mL) water to the pan and roast in the centre of the oven for 4 hours, basting with melted butter every hour. After 4 hours, add 1/4 cup of Port every 15 minutes for 45 minutes. Add any leftover stuffing to the pan at this time. Take the turkey out of the oven and cool 15 minutes. Pour cooking juices into a 4-cup (1-litre) container. Add chicken broth if necessary to make 4 cups. Pour into a pan and bring to a boil. Mix flour and 1/2 cup (125 mL) water together and stir into cooking juices, until well blended. Simmer 10 minutes. Adjust seasoning and thin or thicken gravy as needed.
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stuffing: 2 Tbsp. (30 mL) extra virgin olive oil 2 cups (500 mL) chopped celery 1 cup (250 mL) chopped onion 1 lb (454 g) sausage meat with herbs 2 cortland apples, diced 1 cup (250 mL) walnuts 1 cup (250 mL) dried cranberries 1/2 baguette, diced 1 tsp. (5 mL) Salt 1 tsp. (5 mL) poultry seasoning 1x20 lb (1x9 kg) fresh turkey 1 onion, coarsely chopped 2 carrot, coarsely chopped 2 stalks of celery, coarsely chopped 3 cups (750 mL) water 1/4 cup (60 mL) butter, melted 1 cup (250 mL) port 1 cup (250 mL) chicken broth 1/4 cup (60 mL) flour 1/2 cup (125 mL) water Salt and freshly ground pepper to taste
Festive Turkey with Cranberry Stuffing

Festive Turkey with Cranberry Stuffing

Rate this recipe
4 Votes
18
servings
0:30
Preparation
4:45
COOKING
5:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • stuffing:
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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  • 2 cups
    (500 mL)
    chopped celery
  • 1 cup
    (250 mL)
    chopped onion
  • 1 lb
    (454 g)
    sausage meat with herbs
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    SELECTED VARIETIES


  • 2
    cortland apples, diced
  • 1 cup
    (250 mL)
    walnuts
  • 1 cup
    (250 mL)
    dried cranberries
  • 1/2
    baguette, diced
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  • 1 tsp.
    (5 mL)
    Salt
  • 1 tsp.
    (5 mL)
    poultry seasoning
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  • 1x20 lb
    (1x9 kg)
    fresh turkey
  • 1
    onion, coarsely chopped
  • 2
    carrot, coarsely chopped
  • 2
    stalks of celery, coarsely chopped
  • 3 cups
    (750 mL)
    water
  • 1/4 cup
    (60 mL)
    butter, melted
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    227 g SELECTED VARIETIES


  • 1 cup
    (250 mL)
    port
  • 1 cup
    (250 mL)
    chicken broth
  • 1/4 cup
    (60 mL)
    flour
  • 1/2 cup
    (125 mL)
    water

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

In a skillet, heat oil on medium heat and cook celery and onion about 2 minutes. Remove to a large bowl.

Remove sausage casings and brown meat in the same skillet about 10 minutes. Add to bowl with vegetables.

Stir in apples, nuts, cranberries and bread cubes. Stir in salt and poultry seasonings. Allow to cool slightly.

Preheat oven to 325°F(160°C).

Stuff turkey and tie with string.

Lay turkey on top of chopped vegetables in a roasting pan.

Cover tips of drumsticks and wings with foil. Add 3 cups (750 mL) water to the pan and roast in the centre of the oven for 4 hours, basting with melted butter every hour.

After 4 hours, add 1/4 cup of Port every 15 minutes for 45 minutes. Add any leftover stuffing to the pan at this time.

Take the turkey out of the oven and cool 15 minutes.

Pour cooking juices into a 4-cup (1-litre) container. Add chicken broth if necessary to make 4 cups. Pour into a pan and bring to a boil. Mix flour and 1/2 cup (125 mL) water together and stir into cooking juices, until well blended. Simmer 10 minutes. Adjust seasoning and thin or thicken gravy as needed.

Source : Metro

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