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Turkey with Cranberry Stuffing https://www.metro.ca/userfiles/image/recipes/dinde-canneberge-sauce-moutardee-5994.jpg PT35M PT4H45M PT5H20M
In a skillet, heat oil on medium heat and cook vegetables. Add apples, nuts, cranberries. Stir and poultry seasonings. Allow to cool slightly. Preheat oven to 325°F (170°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 water to the pan, cover and bake the oven for 4 h45, basting with melted butter every hour. Bake uncovered while last 1 hour. 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. Add cranberries and mustard.Mix flour and water together and stir into cooking juices, until well blended. Simmer 10 minutes. Adjust seasoning and thin or thicken gravy as needed. Serve turkey with gravy, stuffing.
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20 lb (9 kg) fresh turkey stuffing 2 Tbsp. (30 mL) extra virgin olive oil 1 onion, coarsely chopped 2 carrots, coarsely chopped 2 celery, coarsely chopped 2 apples, diced 1 cup (250 mL) walnuts 1 cup (250 mL) dried cranberries 1 tsp. (5 mL) smartpoultry seasoning cooking 3 cups (750 mL) water 1/4 cup (60 mL) butter, melted sauce: 1/2 cup (125 mL) chicken broth 1/2 cup (125 mL) dried cranberries 3 Tbsp. (45 mL) Dijon mustard 1/4 cup (60 mL) flour 1/2 cup (125 mL) water
Turkey with Cranberry Stuffing

Turkey with Cranberry Stuffing

Rate this recipe
4 Votes
12
Turkey with Cranberry Stuffing
0:35
Preparation
4:45
COOKING
5:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 20 lb
    (9 kg)
    fresh turkey

  • stuffing
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    40 un. SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 1
    onion, coarsely chopped
  • 2
    carrots, coarsely chopped
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  • 2
    celery, coarsely chopped
  • 2
    apples, diced
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    ANJOU OR BOSC PEARS PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE OR ITALY, EXTRA FANCY GRADE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A.

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  • 1 cup
    (250 mL)
    walnuts
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    250 g SELECTED VARIETIES

  • 1 cup
    (250 mL)
    dried cranberries
  • 1 tsp.
    (5 mL)
    smartpoultry seasoning
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  • cooking
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    40 un. SELECTED VARIETIES

  • 3 cups
    (750 mL)
    water
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    40 un. SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    butter, melted
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  • sauce:
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    40 un. SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    chicken broth
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  • 1/2 cup
    (125 mL)
    dried cranberries
  • 3 Tbsp.
    (45 mL)
    Dijon mustard
  • 1/4 cup
    (60 mL)
    flour
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    2.5 kg SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    water
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    ROYAL CHINET HOLIDAY PLATES

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    $7.49 ea.

    40 un. SELECTED VARIETIES

Imprimer ma sélection

Preparation

In a skillet, heat oil on medium heat and cook vegetables. Add apples, nuts, cranberries.

Stir and poultry seasonings. Allow to cool slightly.

Preheat oven to 325°F (170°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 water to the pan, cover and bake the oven for 4 h45, basting with melted butter every hour. Bake uncovered while last 1 hour.

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. Add cranberries and mustard.Mix flour and water together and stir into cooking juices, until well blended. Simmer 10 minutes. Adjust seasoning and thin or thicken gravy as needed.

Serve turkey with gravy, stuffing.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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