cranberry-stuffing-roast-turkey-healthy-thanksgiving-christmas-party-food-recipe

Cranberry Stuffing Roast Turkey – Healthy Thanksgiving & Christmas Party Food Recipe

  1. Remove turkey from refrigerator 30 minutes before working with it, so it comes to room temperature. Preheat oven to 325 degrees F. Arrange oven rack so turkey will fit on the middle shelf without touching top shelf.
  2. Rinse turkey and remove the giblets. Reserve neck, gizzard and heart for Giblet Gravy. Discard liver. Pat turkey dry with paper towels.
  3. Lightly grease bottom of a large roasting pan with vegetable oil. Season all over with salt and pepper, inside the cavity and outside the skin. Loosely stuff both the body and neck cavities of the turkey with the stuffing, being careful not to overstuff the bird. Use the whole slice of bread as a “door’ to keep the stuffing inside the body cavity so it won’t fall out while roasting.
  4. Carefully place the bird in the roasting pan, breast side up. if you want to use a roasting rack simply place the bird on the rack and set inside the pan.
  5. Sprinkle top of the bird with paprika. Using a piece of 100% cotton kitchen string tie the drumsticks together.
  6. Loosely cover with foil. Roast the turkey 4 to 5 hours, about 15 to 20 minutes per pound. (Fresh turkey tends to cook faster than thawed frozen turkeys.) Meanwhile, prepare Garlic Roasted Root Vegetables with turkey stock for Giblet Gravy.
  7. Spoon juices from bottom of roasting pan over turkey every hour or so, removing foil for the last hour of roasting to give turkey a golden brown glaze. During the last 30 minutes of roasting, add the Garlic Roasted Root Vegetables to roasting pan, brush turkey with marmalade, and sprinkle with orange peel.
  8. To test for doneness: The turkey should be golden brown; when a drumstick is wiggled, it should feel slightly loose; and juices should run clear. Internal Temperature should be 170F in the breast, 180F in the thigh, and 165F in the stuffing. Gently remove turkey from roasting pan and place on a serving platter; cover loosely with foil. Let rest 20 minutes before carving. Remove the stuffing from turkey and place in a serving bowl; discard slice of bread, garnish with sage sprigs. Carve and serve with the hot gravy on the side. Makes 10 to 12 4-oz. servings plus leftovers.

Herbed Bread and Cherry Cranberry Stuffing

  1. In a large skillet, heat one tablespoon of the butter and the olive oil over medium-low heat. When butter has melted and begins to sizzle, add the onions and garlic. Cook, stirring, for about 8 minutes, or until the onions are soft. Season with half the thyme and the salt, and pepper. Add the celery, half of the parsley and half of the basil, and cook for 5 minutes, stirring frequently, or until the celery is just beginning to soften.
  2. Meanwhile, place the bread in a large bowl and mix in the remaining thyme, parsley, basil, the dried fruit mixture; and the pecans. Pour the celery mixture from the skillet on top of the bread and gently toss to mix all the ingredients. Place the skillet back over low heat. Add 1 cup milk and the remaining 1 tablespoon butter and simmer for 2 to 4 minutes, using a spatula to scrape up any bits on the bottom of the skillet. Pour 1 cup of the hot milk mixture over the bread and toss; the stuffing should be somewhat moist. If the stuffing seems dry add the remaining 1/2 cup milk. Season to taste. Makes 8 to 10 (1/2 cup) servings plus leftovers.

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