Tuesday’s Taste Tempters 11.22.11

Tuesday’s Taste Tempters 11.22.11

Posted: Tuesday, November 22, 2011 8:01 pm

Today’s recipe has been provided by Town House crackers.

Extra Special Turkey Stuffing

Preparation Time: 20 minutes
Total Time to Serve: 2 hours 50 minutes
Servings: 12-14

1 pound Keebler® Town House® Original crackers
1 cup chopped celery
2 teaspoons dried parsley leaves
2 teaspoons poultry seasoning
1/4 teaspoon pepper
12 ounces bulk pork sausage
1 cup chopped onion
2 eggs, beaten
1/4 cup margarine or butter, melted
1/2 to 1 cup reduced-sodium chicken broth, divided
1 10- to 12-pound turkey
1 tablespoon vegetable oil

Slightly break up crackers. In large bowl combine crackers, celery, parsley, poultry seasoning and pepper. In large skillet cook sausage and onion until sausage is no longer pink. Drain off fat. Stir into cracker mixture along with eggs and margarine or butter. Drizzle with 1/2 cup of chicken broth. Toss to combine.
Lightly stuff body cavity of turkey with two cups of cracker mixture (do not pack). Pull neck skin to back. Fasten with skewer. Tie legs to tail. Twist wing tips under back. Insert meat thermometer into center of inside thigh muscle (do not touch bone). Place, breast side up, on rack in shallow pan. Brush surface with oil.
Toss remaining stuffing with 1/4 to 1/2 cup of remaining chicken broth. Place in 1 1/2-quart casserole coated with nonstick cooking spray. Cover and refrigerate until ready to bake.
Roast turkey at 325 degrees for 2 1/2 to 3 hours or until thermometer reads 180 degrees and center of stuffing is at least 165 degrees. Cover with foil, if necessary, during last 30 minutes of roasting to prevent overbrowning. Place casserole of stuffing in oven beside turkey during the last 45 minutes of baking.
Let turkey stand for 15 minutes before carving.

Published in The Messenger 11.22.11

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