Cook the Book: Turkey with Stuffing

Name: Cook the Book: Turkey with Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters celery, chopped; 710 milliliters challah bread, cut into 1/2-inch cubes; 946 milliliters chicken broth; 113 grams dried cherries, about 1 cup; 2 teaspoons dried parsley; 2 teaspoons dried rubbed sage; 2 larges eggs, beaten; 237 milliliters green bell pepper, chopped; 1 Tbsp kosher salt, plus extra for the turkey; 57 grams dried mushrooms; 237 milliliters onion, chopped; 57 grams pecans, chopped; 1 teaspoon freshly ground black pepper, plus extra for the turkey; 5 kilograms 10- to turkey, giblets removed; 1 Tbsp vegetable oil, plus extra for the turkey

Cook the Book: Turkey with Stuffing might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free recipe has 1713 calories, 220g of protein, and 72g of fat per serving. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have pecans, to turkey, chicken broth, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Heat the oven to 400°F.

Equipment you will use

Oven

Put the turkey in a deep bowl with the stuffing end up. Set aside.

Ingredients you will need

Stuffing

Whole Turkey

Equipment you will use

Bowl

Heat the chicken broth in an electric kettle (or in the microwave in a microwave-safe vessel).

Ingredients you will need

Chicken Broth

Equipment you will use

Microwave

Put the mushrooms in a heatproof bowl and pour the broth over them. Cover and set aside for 35 minutes.

Ingredients you will need

Mushrooms

Broth

Equipment you will use

Bowl

Toss the onion, celery, and bell pepper with the oil and salt in a large mixing bowl.

Ingredients you will need

Bell Pepper

Celery

Onion

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Spread the vegetables on a half sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the bread cubes over the vegetables, return to the oven, and continue cooking.

Ingredients you will need

Bread Cubes

Vegetable

Spread

Equipment you will use

Oven

Frying Pan

Drain the mushrooms in a colander or sieve, reserving 1 cup of liquid. Chop the mushrooms and put them in a large microwave-safe bowl with the vegetables and bread, reserved soaking liquid, cherries, pecans, eggs, sage, parsley, and black pepper. Stir well to break up the pieces of bread. Use your hands to combine, if necessary. Fill the produce bag, if using, with the stuffing (a flexible cutting board folded into a funnel shape is best for this).

Ingredients you will need

Black Pepper

Vegetable

Mushrooms

Cherries

Stuffing

Parsley

Pecans

Bread

Egg

Sage

Equipment you will use

Cutting Board

Microwave

Colander

Funnel

Sieve

Bowl

Heat the stuffing in the microwave on high for 6 minutes.

Ingredients you will need

Stuffing

Equipment you will use

Microwave

While the stuffing is heating, rub the bird with oil and season with salt and pepper. Working quickly, place the stuffing in the cavity of the turkey to avoid losing heat (again, a flexible cutting board is best for this).

Ingredients you will need

Salt And Pepper

Stuffing

Whole Turkey

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Cutting Board

Place the turkey on a rack in a roasting pan and season with salt and pepper. Roast on the middle rack of the oven for 45 minutes. Reduce the oven temperature to 350°F and cook for another 60 to 75 minutes, until the bird and the stuffing both reach an internal temperature of 170°F.

Ingredients you will need

Salt And Pepper

Stuffing

Whole Turkey

Equipment you will use

Roasting Pan