Thanksgiving Turkey with Italian Meat Stuffing

Name: Thanksgiving Turkey with Italian Meat Stuffing
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 18
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams 1/2 day-old Italian bread; 2 large stalks celery with leaves, chopped; 1 large egg; 1 Tbsp chopped fresh flat-leaf parsley; 118 milliliters chopped fresh mushrooms (optional); 4 cloves garlic, chopped, or more to taste; 2 teaspoons garlic powder, or to taste; 454 grams ground beef; 18 servings salt and ground black pepper to taste; 2 lemons, cut in half; 2 Tbsps olive oil; 1 large onion, chopped; 118 milliliters freshly shredded Parmesan cheese; 237 milliliters water (optional); 7 kilograms whole turkey, neck and giblets removed

Thanksgiving Turkey with Italian Meat Stuffing requires about 6 hours and 30 minutes from start to finish. One serving contains 548 calories, 67g of protein, and 24g of fat. This recipe serves 18. This recipe covers 32% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mediterranean food. It will be a hit at your Thanksgiving event. It works well as a hor d'oeuvre. A mixture of freshly parmesan cheese, mushrooms, onion, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes.

Ingredients you will need

Ground Beef

Meat

Equipment you will use

Frying Pan

Drain grease.

Place the ground beef into a large mixing bowl.

Ingredients you will need

Ground Beef

Equipment you will use

Mixing Bowl

Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef.

Ingredients you will need

Ground Beef

Bread

Water

Equipment you will use

Bowl

Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Flat Leaf Parsley

Parmesan

Mushrooms

Celery

Clove

Garlic

Onion

Egg

Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.

Ingredients you will need

Salt And Pepper

Garlic Powder

Ground Beef

Olive Oil

Clove

Garlic

Lemon

Whole Turkey

Dry Seasoning Rub

Equipment you will use

Paper Towels

Roasting Pan

Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.

Ingredients you will need

Whole Turkey

Water

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

Oven

Equipment

Ingredients

Servings:

454grams

1/2 day-old Italian bread 2large stalks

celery with leaves, chopped 1large

egg 1Tbsp

chopped fresh flat-leaf parsley 118milliliters

chopped fresh mushrooms (optional)4cloves

garlic, chopped, or more to taste 2teaspoons

garlic powder, or to taste 454grams

ground beef 18servings

salt and ground black pepper to taste 2

lemons, cut in half 2Tbsps

olive oil 1large

onion, chopped 118milliliters

freshly shredded Parmesan cheese 237milliliters

water (optional)7kilograms

whole turkey, neck and giblets removed

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Ama Chianti Classico San Lorenzo Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 48 dollars.