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cheree

Roast Turkey with Cranberry Stuffing

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Thanksgiving will be here before we know it! Enjoy.

 

Roast Turkey with Cranberry Stuffing

Makes 20 servings

 

1 loaf (12 oz.) Italian or French bread, cut into 1/2" cubes

2 tbsp. margarine

1 1/2 cups chopped onions

1 1/2 cups chopped celery

2 tsp. poultry seasoning

1 tsp. dried thyme leaves

1/2 tsp. dried rosemary, crushed

1/4 tsp. salt

1/4 tsp. black pepper

1 cup coarsely chopped fresh cranberries

1 tbsp. sugar

3/4 cup fat-free reduced sodium chicken broth

1 turkey (8-10 lbs.)

 

Preheat oven to 375*. Arrange bread on two 15x10" jelly roll pans. Bake 12 min. or until lightly toasted. Reduce oven temperature to 350*.

 

Melt margarine in large saucepan over med. heat. Add onion and celery; cook and stir 8 min. or until vegetables are tender, remove from heat. Add bread cubes, poultry seasoning, thyme, rosemary, salt and pepper; mix well. Add to bread mixture; toss well. Drizzle chicken broth evenly over mixture; toss well.

 

Remove giblets from turkey. Rinse turkey and cavity in cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing. Place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time.

 

Spray roating pan with nonstick cooking spray. Place turkey breast side up, on rack in roasting pan. Bake 3 hrs. or until thermomter inserted in thickest part of thigh registers 185* and juices run clear.

 

Transfer turkey to serving paltter. Cover loosely with foil; let stand 20 min. Place covered casserole of stuffing in oven; increase temperature to 375*. Bake 25 to 30 min. or until hot.

 

Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing. Garnish with fresh rosemary sprigs, if desired.

 

Exchanges: 1 starch, 3 lean meat

Per serving cal 220, fat 6g, sat fat 2 g, carb 12 g, prot 28 g, chol 68 mg, sod 223 mg, fib

Points: 5

 

Diabetic Cooking Nov/Dec 2001


Get set with the right mind set.

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bump


Maureen

235/186.2/155

Made Goal 1/26/05:crazy:

Made Lifetime 3/9/05:headover:

 

Getting healthy is hard but NOT impossible!!!:)

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I feel kind of stupid, but I can't seem to find where you add the cranberries and sugar. :confused: Do you sautee them with the veggies or just toss them and the sugar in when you combine all the ingredients. This recipe looks good and I'd like to try it but I don't want to goof it up.

Thanks,

Susan


SW 251.5/CW 241.5/GW 145

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Here's another copy of the recipe, it looks like I left out a step from the first time I posted it! My apologies. Hope this helps.

 

Roast Turkey with Cranberry Stuffing

 

Makes 20 servings

 

Ingredients

 

Loaf (12 ounces) Italian or French bread, cut into 1/2-inch cubes

2 tablespoons margarine

1-1/2 cups chopped onions

1-1/2 cups chopped celery

2 teaspoons poultry seasoning

1 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup coarsely chopped fresh cranberries

1 tablespoon sugar

3/4 cup fat-free reduced-sodium chicken broth

1 turkey (8 to 10 pounds)

 

1. Preheat oven to 375°F.

 

2. Arrange bread on two 15X10-inch jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.

 

3. Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes or until vegetables are tender; remove from heat. Add bread cubes, poultry seasoning, thyme, rosemary, salt and pepper; mix well. Combine cranberries and sugar in small bowl; mix well. Add to bread mixture; toss well. Drizzle chicken broth evenly over mixture; toss well.

 

4. Remove giblets from turkey. Rinse turkey and cavity in cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing. Place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time.

 

5. Spray roasting pan with nonstick cooking spray. Place turkey, breast side up, on rack in roasting pan. Bake 3 hours or until thermometer inserted in thickest part of thigh registers 180°F and juices run clear.

 

6. Transfer turkey to serving platter. Cover loosely with foil; let stand 20 minutes. Place covered casserole of stuffing in oven; increase temperature to 375°F. Bake 25 to 30 minutes or until hot.

 

7. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing. Garnish with fresh rosemary sprigs, if desired.

 

[ November 28, 2003, 04:53 PM: Message edited by: cheree ]


Get set with the right mind set.

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