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LOCATION: Recipes >> Poultry >> Roast Turkey 04

Print this Recipe    Roast Turkey 04

Turkey with Whole Wheat and Currant Stuffing

1 12-pound turkey, giblets removed and reserved
1 large orange, halved
salt and pepper
Whole Wheat and Currant Stuffing
2 eggs
2/3 cup broth
6 tablespoons butter, softened
6 tablepoons butter, melted

6 tablespoons flour
3 cups Giblet Broth, or stock
1 tablespoon butter
1 hard boiled egg, finely chopped (optional)

Preheat oven to 450F. Butter 8 cup casserole. Rinse turkey; pat
dry. Place in roasting pan. Squeeze juice from orange over turkey
and into cavity. Sprinkle with salt and pepper. Spoon 4 cups
stuffing into cavity. Mix 2 eggs and 2/3 cup stock into remaining
stuffing. Transfer stuffing to casserole dish; cover and refrigerate.
Rub 6 tablespoons softened butter over turkey.

Roast turkey 45 minutes. Reduce oven temp to 350F. Roast turkey
until meat thermometer inserted in thickest part of thigh registers
175F, basting turkey occasionally with melted butter, about 1 hour
15 minutes (uncover stffing in dish and place in oven final 45
minutes).

Transfer turkey to platter, tent with foil. Remove stuffing from
oven.

Pour turkey pan juices into bowl. Degrease pan juices, reserving
6 tablespoons fat. Pour fat back into roasting pan. Place pan
over medium heat. Add flour to pan and stir 3 minutes. Stir
degreased pan juices and 3 cups Giblet Broth into pan and bring to
boil, scraping up any browned bits and stirring constantly. Simmer
until gravy thickens, stirring frequently. Pour into medium
saucepan.

Melt 1 tablespoon butter in cast iron skillet over medium heat.
Add reserved liver and saute until cooked through. Chop liver.
Mix liver and chopped heart, gizzard and egg into gravy. Bring to
simmer, then pour into sauceboat.

Serve turkey with Whole Wheat and Currant Stuffing and gravy.


Giblet Broth

8 cups water
1 1/2 pounds turkey necks
Neck, hart and gizzard from turkey
1 1-inch thick onion slice
1 celery stalk, chopped
1 teaspoon thyme

Combine water, turkey necks, heart and gizzard, onion, celery and
thyme in large saucepan. Bring to a boil, reduce heat and simmer
1 1/2 hours. Strain, reserving heart and gizzard. Return broth
to saucepan and boil until liquid is reduced to 3 cups. Chop heart
and gizzard and reserve for gravy.


Whole Wheat and Currant Stuffing

1 3/4 pounds whole wheat bread, broken into large pieces
2 ounces dried shiitake mushrooms
3 cups hot water
1 cup butter
3/4 cup chopped green onions
2 teaspoons thyme
1 cup dried currants
1 cup lightly toasted unsalted sunflower seeds
nutmeg
salt and pepper

Preheat oven to 350F. Make bread crumbs out of bread pieces in
food processor. Spread crumbs out on 2 heavy large cookie sheets.
Bake until dry, stirring occasionally, about 20 minutes. Dump into
large bowl.

Place mushrooms in small bowl. Add 3 cups hot water, let soak 30
minutes. Drain mushrooms; reserve 1 cup soaking liquid. Cut off
mushroom stems and discard. Cut caps into 1/4 inch thick slices.
Melt butter in large skillet over medium heat. Add shallots and
saute 5 minutes. Add remaining 1/2 cup butter and thyme and stir
until butter melts.

Mix mushrooms, currants and unflower seeds into breadcrumbs. Add
butter mixture and stir until well mixed. Stir in 1 cup reserved
mushroom soaking liquid. Season to taste with nutmeg, salt and
pepper.

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