Roast Turkey and Bread Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole turkey completely thawed
2 packages of 12 hamburger or hot dog buns torn in small chunks
½ box Weston dressing (brown box)
1/2 cup - 3/4 cup butter (margarine works)
1/2 cup milk
1 large onion chopped,
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Directions: |
Directions:Thaw the turkey either in the refrigerator or in a large container of cold water. It is important that the entire bird is covered in cold water and that the water is changed occasionally so it remains cold. How long it will take the turkey to thaw depends on the size of the bird. Dressing: Tear the buns in chunks and place them in a large bowl. Add 1/2 box of Weston stove top dressing (brown label).
Cubed bread is fine to use for some of the buns.
Melt butter in frying pan.
Cook the chopped onion in butter and let cool. Add to bread mixture.
Add ¾ cup of milk and mix all of the above together. If you don't have the box with seasoning, use poultry seasoning & ground sage to taste.
This is enough for a 14 pound turkey.
Rinse turkey, dry, and season with salt, pepper, or seasoning salt.
Stuff loosely and sew closed. Place in a roasting pan breast side up.
Cover the turkey with foil – shiny side down. Place in a oven preheated to 350 º F. After 30 minutes turn the oven down to 300 º F. Cook till meat thermometer is correct temperature for doneness (180 º F). This will take approx. 20 min. per pound. Let stand covered in foil for 15 to 20 minutes before carving. |
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Personal
Notes: Dressing can be made ahead of time and frozen until needed or kept in the fridge for a day or two.
Cooking times may vary depending on the temperature of the bird going into the oven (if it has ice crystals or is very cold it will take up to 10 min. longer per pound), how many times the oven door is opened during roasting, the type and size of roasting pan used and the size of the turkey in relation to the size of the oven. Baste a few times.
Food safety notes: Clean any area that was in contact with the raw turkey well using soap and hot water.
As soon as possible after standing time remove all stuffing from the bird. Refrigerate stuffing and leftovers of the turkey as soon as possible. Linda likes to break down the leftover bird and remove bones to make stock. This also allows the meat to chill faster
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