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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Roast Turkey Recipe

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This recipe for Stuffed Roast Turkey is from The Leith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 to 1 tbsp. paprika
1 turkey
6 cups water
3/4 cup egg substitute
2 lb. day-old white bread, cubed and toasted
2 medium onions, chopped
2 celery ribs, chopped
1 tbsp. poultry seasoning
1 tsp. salt
1 tsp. sage
1/4 tsp. pepper
6 tbsp. butter, melted

Gravy: 2 tsp. chicken bouillon granules
2 cups boiling water
5 tbsp. flour
Directions:
Directions:
Remove giblets from turkey. In saucepan, bring water, giblets, and neck to boil. Reduce heat, cover and simmer 1 hour. Remove giblets, dice. Set aside 3 cups cooking liquid. In bowl, combine egg, crumbs, onions, celery, giblets, poultry seasoning, salt, sage, and pepper. Add cooking liquid, mix. Loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in baking dish. Place turkey in roasting pan. Brush with butter and sprinkle with paprika. Bake, uncovered at 325º for 4 1/2 to 5 1/2 hours until themometer reads 180º. Bake additional stuffing 35 to 40 minutes. For gravy, dissolve bouillon in water. In saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to boil, cook 2 minutes.

 

 

 

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