Roast Turkey with Cranberry Stuffing

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Roast Turkey with Cranberry Stuffing."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/roast-turkey-with-cranberry-stuffing-recipe.htm>  04 December 2008.

Roast Turkey with Cranberry Stuffing Photo
Roast Turkey with Cranberry Stuffing
Yield: Makes 20 servings
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A New England twist enlivens this quintessential holiday dish. Taking off the turkey skin eliminates loads of fat without removing any of the succulence.
Ingredients:
1
(12-ounce) loaf 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

1/2
teaspoon dried rosemary

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)



Preparation:
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.
Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity in cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing. 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.

5.
Meanwhile, place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time.

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.



Nutritional Information:
Serving Size:
Sodium 223 mg
Protein 28 g
Fiber <1 g
Carbohydrate 12 g
Cholesterol 68 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 26 %
Calories 220
Dietary Exchange:
Meat 3
Starch 1


This recipe appears in: Northeastern