MSGID: 1:396/45.0 6823da1a
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Turkey With Cranberry Stuffing
 Categories: Poultry, Vegetables, Breads, Herbs, Fruits
      Yield: 15 Servings
 
     10 lb Whole turkey

MMMMM--------------------------STUFFING-------------------------------
     12 oz Italian or French bread
           - loaf; in 1/2" cubes
      2 tb Butter
  1 1/2 c  Chopped onions
  1 1/2 c  Chopped celery
      2 ts Poultry seasoning
      1 ts Dried thyme leaves
    1/2 ts Dried rosemary; crushed
    1/4 ts (ea) salt & black pepper
      1 c  Coarse-chopped fresh
           - cranberries
      1 tb Sugar
    3/4 c  Chicken broth
 
  Preheat oven to 375ºF/190ºC. Arrange bread on two 15" X
  10" jelly roll pans. Bake 12 minutes or until lightly
  toasted. Reduce oven temperature to 350ºF/175ºC.
  
  Melt butter in a 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.
  
  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 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 180ºF/82ºC and juices run clear. Transfer
  turkey to serving platter. Cover loosely with foil; let
  stand 20 minutes.
  
  Place covered casserole of stuffing in oven; increase
  temperature to 375ºF/190ºC. Bake 25 to 30 minutes or until
  hot.
  
  Remove and discard turkey skin. Slice turkey and serve
  with cranberry stuffing. Garnish with fresh rosemary
  sprigs, if desired.
  
  Servings: 15
  
  Calories 220 (26% from fat) • Total Fat 6 g • Protein 28 g
  • Carbohydrates 12 g • Cholesterol 68 mg • Sodium 223 mg •
  Dietary Fiber 1 g
  
  Exchanges: 1 starch, 3 meat
  
  From: http://www.diabeticconnect.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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