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Turkey with Dried Cranberry Stuffing https://www.metro.ca/userfiles/image/recipes/dinde-et-farce-aux-canneberges-sechees-10209.jpg PT10M PT3H00M PT3H10M
Preheat oven to 375 °F (190°C).Place turkey and carrots in a roasting pan.Stuff turkey with garlic, orange, rosemary and onion.Using your hands, spread butter between the skin and the meat.Add chicken broth.Bake for 25 minutes.Reduce the temperature to 325 °F (160°C).Bake for 2 1/2 to 3 hours, basting occasionally with pan juices.One hour before the turkey is done, sauté onion in a frying pan using a dash of olive oil.Transfer to a bowl with remaining stuffing ingredients.Season generously, then place in a 9” x 11” greased baking dish.Bake for 1 hour (until the turkey is ready).
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Turkey with Dried Cranberry Stuffing

Turkey with Dried Cranberry Stuffing

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6
servings
0:10
Preparation
3:00
COOKING
3:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • turkey

  • 10 to 11 lb
    (4,5 to 5 kg)
    turkey
  • 2
    large carrot, cut into quarters
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    CARROTS OR YELLOW ONIONS

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    $1.69 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1
    whole head garlic
  • 1
    orange, halved (save zest for stuffing)
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    JUICING ORANGES

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    $4.99 ea.

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    BLOOD ORANGES

    BLOOD ORANGES

    $1.88 /lb

    PRODUCT OF U.S.A. 4.14/kg


    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


  • 3
    sprigs fresh rosemary
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  • 1
    onion, coarsely chopped
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    $1.69 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1/3 cup
    (80 mL)
    butter, softened
  • 3 cups
    (750 mL)
    chicken broth
  • stuffing

  • 1
    onion, chopped
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    $1.69 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO.1 GRADE



  • dash of olive oil
  • 8 cups
    (2 L)
    day-old bread, cubed
  • 2
    clove garlic
  • 1 cup
    (250 mL)
    dried cranberries
  • 2 Tbsp.
    (30 mL)
    rosemary, chopped
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  • 1 Tbsp.
    (15 mL)
    sage, chopped
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  • zest of 1 orange
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    JUICING ORANGES

    JUICING ORANGES

    $4.99 ea.

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    BLOOD ORANGES

    BLOOD ORANGES

    $1.88 /lb

    PRODUCT OF U.S.A. 4.14/kg


    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg



  • salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 375 °F (190°C).

Place turkey and carrots in a roasting pan.

Stuff turkey with garlic, orange, rosemary and onion.

Using your hands, spread butter between the skin and the meat.

Add chicken broth.

Bake for 25 minutes.

Reduce the temperature to 325 °F (160°C).

Bake for 2 1/2 to 3 hours, basting occasionally with pan juices.

One hour before the turkey is done, sauté onion in a frying pan using a dash of olive oil.

Transfer to a bowl with remaining stuffing ingredients.

Season generously, then place in a 9” x 11” greased baking dish.

Bake for 1 hour (until the turkey is ready).

Source : Trois fois par jour

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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