Turkey With Apricot-Water Chestnut Stuffing

Name: Turkey With Apricot-Water Chestnut Stuffing
Prep time: 5 h 40 min
Cook time: 5 h 40 min
Total time: 5 h 40 min
Yield: 18
Cuisine: Global
Ingredients: 79 milliliters butter; 425 grams sliced water chestnuts, drained; 355 milliliters chopped celery; 473 milliliters chicken broth; 355 milliliters chopped dried apricots; 237 milliliters dried currants; 355 milliliters chopped onion; 4 teaspoons poultry seasoning; 1 teaspoon salt; 118 milliliters slivered almonds; 454 grams sourdough bread, cut into 1/2-inch cubes; 7 kgs whole turkey - thawed, neck and giblets removed; 118 milliliters water, or as needed

Turkey With Apricot-Water Chestnut Stuffing might be just the hor d'oeuvre you are searching for. This recipe makes 18 servings with 594 calories, 67g of protein, and 22g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of currants, turkey, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 5 hours and 40 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Spread the bread cubes out onto a baking sheet, and toast in the preheated oven until lightly browned, stirring once. Set the bread cubes aside. Turn oven heat down to 325 degrees F (165 degrees C).

Ingredients you will need

Bread Cubes

Spread

Toast

Equipment you will use

Baking Sheet

Oven

Melt butter in a large skillet, and cook and stir the almonds until very lightly browned, about 3 minutes; remove the almonds with a slotted spoon and set aside. Cook and stir the onion and celery in the same skillet until the onion begins to turn translucent, about 5 minutes; stir in poultry seasoning and salt until well mixed.

Ingredients you will need

Poultry Seasoning

Almonds

Butter

Celery

Onion

Salt

Equipment you will use

Slotted Spoon

Frying Pan

Pour the vegetables into a large mixing bowl.

Ingredients you will need

Vegetable

Equipment you will use

Mixing Bowl

Stir toasted bread cubes, almonds, water chestnuts, dried apricots, and dried currants into the vegetable mixture; stir in the chicken broth until the stuffing is evenly moist.

Ingredients you will need

Water Chestnuts

Dried Apricots

Dried Currants

Chicken Broth

Bread Cubes

Vegetable

Stuffing

Almonds

Rinse and dry the turkey well, inside and out, using paper towels.

Ingredients you will need

Whole Turkey

Equipment you will use

Paper Towels

Place the stuffing lightly into the turkey cavities. Fold the wings underneath the turkey, and place the stuffed bird breast side up onto a roasting rack over a roasting pan. Spray the turkey with cooking spray.

Ingredients you will need

Cooking Spray

Stuffing

Whole Turkey

Chicken Wings

Equipment you will use

Roasting Pan

Place pieces of aluminum foil onto the neck cavity and over the stuffing showing in the main cavity to prevent overbrowning.

Ingredients you will need

Stuffing

Equipment you will use

Aluminum Foil

Spoon any leftover stuffing into a baking dish, pour in water, cover with foil, and refrigerate the dish. About 1 hour before serving time, bake the dish of stuffing in the oven.

Ingredients you will need

Stuffing

Water

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Roast the bird in the 325-degree oven until the skin is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 4 1/2 to 5 hours. Allow the turkey to stand for about 20 minutes before removing stuffing and carving the meat.

Ingredients you will need

Stuffing

Whole Turkey

Meat