Turkey with Fruit StuffingNow, I must admit folks, I use turkeys with the little pop-up timer in them.
I usually have so much going on, its just easier for me,
and one less thing I have to worry about!!
However, once the little pop-up thingy is up,
I cook an additional 15 minutes or so, especially since I stuff the bird
(I personally, always stuff the bird, I just think the stuffing tastes better..)
At the bottom of this page, I have a few links to turkey sites for tips.
I personally like ButterBall® Young Turkeys,
(thats just my preference) I've always had good luck with them.
So, here is my Fruit Stuffing, this is my own recipe,
and I've made it the last few Thanksgivings and everyone loved it!!
If you"ll notice, there isn't alot of moisture in my recipe,
thats because I get enough moisture from the bird itself,
so be sure to follow the other version if you decide you don't want to stuff Mr Turkey!!
Enjoy!!
Fruit Stuffing
1 package bread stuffing mix unseasoned
1/2 cup melted butter or margarine
1 large sweet onion diced
2 stalks celery chopped
2 apples peeled, cored and diced
1 cup cranberries, fresh or frozen, (if using frozen, thaw first)
1/2 cup raisins
3/4 cup dried apricots, diced
1 tbls cinnamon
1 tbls sage
1/2 tsp cloves
*2 tbls orange juice
1 tsp orange zest
1 tbls lemon juice
Saute onion, celery, apples, in butter until onions are transparent and apples are tender.
In a large bowl, combine stuffing mix, apricots, cranberries, raisins, zest, spices and juices.
Mix well.
Add onion mixture and mix well.
Makes enough stuffing to stuff a 12 to 14 lb turkey or....
*if you don't stuff the bird, use 1/2 cup orange juice instead of the 2 tbls,
and add 1/4 cup of chicken broth.
(To make a vegetarian safe dish, omit chicken broth all together and substitute OJ for all liquid)
Bake in a greased baking dish, covered, at 325 until heated through, about 30 minutes.
Now, you can also make this ahead of time, like the day before,
however, don't add the juices until your ready to cook it.
Store in large, covered bowl in the fridge, overnight.
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Of course, no turkey dinner is complete without Gravy...heres mine!!
Ritis Turkey Gravy
Before I put Mr, (or Mrs...lol!!) Turkey in the oven,
I remove the neck and giblets (obviously, lol!!)
I discard the liver.
Wash, and allow to simmer in a small sauce pan for the duration
of the birds cooking time with;
2 cups water,
1/2 tsp garlic powder,
1/2 tsp sage,
1/2 tsp salt,
4 whole cloves and a dash of pepper
Add extra water as necessary to keep it about 2 cups in pan
When I take the bird out of the oven, I take 2 basterfuls liquid from
the bottom of the roaster, add that to the simmering liquid on the stove.
Remove the neck and giblets, (you can cut them up if you want to add them,
but they are not necessary, the flavor is in the liquid!!) take 1 to 2 tbls
cornstarch (depending on how thick you want the gravy)
mix with about 1/4 cup of water until smooth.
Add to simmering liquid, increase heat to slow boil, stir until smooth
and bubbly and to desired thickness.
Remove from heat, pour into your serving dish or gravy boat..
and there you have it!!!! You should have about 2 1/2 cups gravy.
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Don't forget the Cranberry Sauce!!
(Its a tradition here, I always forget the cranberry sauce....LOL!!)
here is a couple of popular Turkey Links for you!!
Butterball
Honeysuckle-White
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