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Roast Turkey with Granny's Stuffing and Giblet Gravy

Giblet Broth

2 turkey wings
1 small onion
2 large carrots, halved
2 celery stalks with leaves, halved
1/4 small green bell pepper
3 parsley sprigs
1 teaspoon tomato paste
freshly ground pepper
neck and giblets from an 18 pound turkey
7 cups stock


1 18-pound turkey
Granny's Stuffing
1 cup butter
4 teaspoons paprika
2 teaspoons salt
1 teaspoon poultry seasoning
freshly ground pepper

Giblet Gravy

2/3 cup flour
salt and pepper

Combine turkey wings, onion, carrots, celery, bell pepper, parsley,
tomato paste, pepper and neck and giblets in a large saucepan.
Add stock and enough water to cover. Reduce heat and simmer about
2 hours.

Strain broth, reserving giblets, carrots and celery. Cover stock
and refrigerate. Finely chop giblets. Puree carrots and celery
in food processor. Cover and refrigerate giblets and vegetables.

Preheat oven to 375F. Rinse turkey and pat dry. Fill neck cavity
loosely with some of stuffing. Close with skewer. Tuck wings
under. Fill main cavity loosely with some of stuffing. Fold tail
over stuffing. Skewer opening; lace closed. Tie legs together.
Place turkey breast side up in a roasting pan. Melt butter in a
small saucepan over low heat. Add paprika, salt, poultry seasoning
and pepper. Stir well. Brush turkey generously with seasoned
butter, reserving some for basting. Transfer remaining stuffing
to buttered baking dish. Cover with foil.

Roast turkey 1 hour, basting every 30 mintues with seasoned butter.
Cover breast with foil and continue rosting for 1 hour, basting
occasionally with pan drippings. Remove foil from breast. Roast
until thermometer inserted in thickest part of turkey thigh registers
175F, basting breast occsionally, 1 1/2 hours longer. Place stuffing
in covered baking dish in oven during last 30 minutes. Transfer
turkey to platter, reserving juices in roasting pan for gravy.
Tent turkey with foil and let rest 20 minutes.

Pour turkey pan juices into large measuring cup and degrease,
reserving 1/4 cup fat. Pour 1/2 cup Giblet Broth into turkey
rosting pan. Set over medium high heat and bring to a boil, scraping
up any browned bits. Transfer reserved fat to heavy medium saucepan.
Add flour and stir roux over medium low heat 2 minutes. Gradually
whisk in remaining Giblet Broth, pan juices and the carrot-celery
puree. Bring to a boil, and boil for 25 minutes, stirring frequently.
Add diced giblets and cook until heated through. Season with salt
and pepper.

Granny's Stuffing

1 1/2 pounds challah or other eggs bread, cut into cubes
10 tablespoons butter
2 large onions, chopped
4 celery stalks, chopped
1 1/2 teaspoons thyme
1/2 teaspoon sage
1/2 cup chopped fresh parsley
2 large eggs, beaten
2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 1/2 cups roasted whole chestnuts
2 cups stock

Preheat oven to 400F. Arrange bread in single layer on large cookie
sheets. Bake until lightly toasted, about 5 minutes. Transfer to
large bowl. Melt butter in large skillet over medium-low heat.
Add onions and cook until tender, stirring occasionally, about 8
minutes. Add celery, thyme and sage and saute until celery is
tender. Cool.

Add onion mixture and parsley to bread and mix well with hands.
Beat eggs with salt, pepper and poultry seasoning in bowl. Pour
over bread, toss gently. Mix chestnuts into stuffing. Drizzle
two cups stock over and toss.


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