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Roast Turkey with Pear and Walnut Stuffing Recipe

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This recipe for Roast Turkey with Pear and Walnut Stuffing is from Our Family Table, 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:  
Cranberry Paste
• 1/3 cup Cranberry Sauce
• ¼ cup Apple Juice
• 3 tbsp. melted butter

Pear and Walnut Stuffing
• Loaf of unsliced white bread – Crusts removed
• 1 Medium Onion
• 2 tsp. Cooking oil
• 4 Slices of finely chopped bacon
• 2 firm pears – peeled and grated
• 2/3 cup Chopped raisins
• 2/3 cup walnut halves toasted and chopped
• 2 tbsp. chopped fresh thyme leaves
• 2 tbsp. Cranberry Sauce
• ½ tsp. salt
• ½ tsp. fresh ground pepper
• 12lb Turkey, pan ready.
• 1 cup water

Cranberry Gravy
• 1/3 cup all purpose flour
• 1/3 cup Brandy (optional)
• 10oz. can of condensed chicken broth
• 1 cup water
• 1 cup apple juice
• 2/3 cup Cranberry sauce
• ½ tsp. salt
• ½ tsp. freshly ground pepper
Directions:
Directions:
Cranberry Baste – Combine all ingredients in small bowl, set aside

Pear and walnut stuffing
1. Tear bread into pieces. Place in food processor. Process until coarse crumbs
2. Sauté onion in cooking oil in frying pan on medium for 5 min until soft. Add bacon. Fry for about 10 min until bacon is crisp and onion is brown. Transfer to large bowl.
3. Add breadcrumbs and next 7 ingredients. Mix well.
4. Loosely fill both body and neck cavity of turkey with stuffing. Secure with wooden picks or small skewers. Tie legs together, fold wings behind. Place turkey on wire rack in roasting pan, pour water in bottom of roasting pan. Cover turkey loosely with greased foil.
5. Roast in 325 F oven for 3 hours. Remove foil. Brush with cranberry bastes. Roast for a further 45 – 60 min, brushing with baste several times, until thermometer in thigh reads 180 F.
6. Transfer turkey to cutting board or serving platter. Remove stuffing to serving dish. Cover with foil to keep warm. Let stand for 15 min before carving.

Cranberry Gravy
1. Drain pan juices, reserving 2/3 cup. Heat ½ of reserved juices in same pan. Whisk in flour. Heat and stir on medium for 1 – 2 min until boiling – stir in Brandy.
2. Add remaining juices and remaining 6 ingredients. Bring to boil. Reduce heat to medium, simmer uncovered for 15 – 20 min, stirring occasionally until gravy to thickened. Strain. Makes about 3 cups.

 

 

 

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