Turkey With Prune Walnut And Celery Stuffing Recipes

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Steps:

• Preheat oven to 375 degrees. Combine the ingredients for the turkey broth and simmer for one hour. Strain and reserve the broth. Wipe the turkey inside and out with paper towels and set aside.
• Saute the sausage meat over medium heat, separating it with a fork. Drain off the fat and put the sausage meat into a mixing bowl. Meanwhile, soak the bread and the milk in a small bowl. Simmer the prunes in the wine for 20 minutes, covered. Set aside.
• With a paper towel, wipe out the frying pan in which you sauteed the sausage. Add the butter and oil and cook the onion, garlic and celery until soft. Sprinkle with thyme, salt and pepper and add to the sausage meat with the parsley and walnuts.
• Drain the bread from the milk, squeeze it and add it to the sausage meat. Add the prunes with their cooking juices and mix thoroughly.
• Season both cavities in the turkey with salt and pepper and fill with the stuffing. Truss with skewers or needle and thread. Tie legs together and tuck in wings. Place turkey breast-side-up in roasting pan. Brush generously with melted butter and place the bacon strips on top. Cover breast with foil.
• Roast turkey two hours, basting every 30 minutes with pan drippings. Uncover and continue roasting for one to two hours longer, depending on size of turkey, until a thermometer inserted into the thickest part of the thigh registers 170 degrees.
• Place turkey on a serving dish and cover loosely with foil. Pour the fat from the roasting pan. Add two cups turkey broth to the pan and bring to boil, scraping up any cooked particles. Add the wine and bring to boil, stirring. Reduce to one-and-a-half cups. Season with salt and pepper and serve separately in a warm sauce boat.

Steps:

• Preheat oven to 350 degrees.
• Spread bread cubes on one or more baking sheets and toast in oven until dry and golden brown, about 20 minutes. Transfer bread to a very large mixing bowl and set aside.
• While bread is toasting, put prunes in a small saucepan, cover with water, bring to a simmer and cook about 10 minutes, until tender. Drain and chop prunes in a food processor or by hand. Fold prunes into the bread cubes.
• Crumble sausage into a large, heavy skillet and saute, stirring with a fork, until cooked through and browned. Drain well of fat and add to the bread cube mixture. Discard the fat.
• Add the butter to the skillet and saute the celery, onion and apples over medium-high heat until tender, about 15 minutes. Add sage, thyme, salt and pepper. Stir in the stock.
• Add the contents of the skillet to the bread mixture and toss to combine all ingredients. Adjust seasonings and, if necessary, add more stock. The bread in the stuffing mixture should be just moist, neither crunchy nor sodden. Let stuffing cool and refrigerate if not using immediately. The turkey should be stuffed just before roasting. Any excess stuffing can be baked in a covered casserole during the final half hour the turkey is roasting.

Steps:

• Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
• In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
• Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Steps:

• Turkey: Preheat oven to 450 degrees, with rack in lower third. Boil 1/2 cup cider in a small saucepan until reduced by half, about 5 minutes. Remove from heat; stir in molasses until combined. Season body and neck cavities of turkey generously with salt and pepper. Rub butter evenly over skin; season with salt and pepper. Let stand 30 minutes.
• Stuffing: Meanwhile, melt butter in a large skillet over medium-high. Add onion, celery, apple, and garlic; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add wine; bring to a boil and cook until reduced by half, about 2 minutes. Transfer mixture to a large bowl; toss with bread, walnuts, parsley, and 1 cup broth until combined. Fold in eggs.
• Lightly pack half of stuffing into body and neck cavities of turkey. Toss remaining stuffing with remaining 1 cup broth; transfer to a lightly buttered 2-quart baking dish and cover with parchment-lined foil. Tie turkey legs together with twine. Transfer to a roasting pan fitted with a rack. Pour broth and remaining 3/4 cup cider into pan.
• Roast turkey 30 minutes. Reduce heat to 350 degrees. Brush turkey with some of cider-molasses glaze. Continue roasting, brushing with more glaze every 20 minutes, until a thermometer inserted in thickest part of thigh (avoiding bone) and into stuffing registers 165 degrees, 1 hour, 30 minutes to 2 hours, depending on size of bird. (Add more broth as needed to prevent bottom of pan from scorching.) Transfer turkey to a carving board. Let stand 30 minutes.
• Meanwhile, bake extra stuffing in baking dish 15 minutes. Uncover and continue baking until top is crisp and golden brown in spots, about 15 minutes more.
• Gravy: Remove rack from roasting pan; skim excess fat from pan drippings with a large spoon. Heat pan across two burners over medium-high. Add wine and bring to a boil, scraping browned bits from bottom of pan with a wooden spoon. Add 2 1/2 cups broth; return to a boil. Whisk together remaining 1/4 cup broth and flour in a small bowl. Slowly pour flour mixture into pan, whisking constantly, until gravy thickens slightly, about 2 minutes. Remove from heat; stir in butter until combined. Strain gravy through a fine-mesh sieve; transfer to a gravy boat.
• Remove twine from turkey and transfer to a platter. Garnish with apples, pears, and fennel. Carve turkey and serve, with stuffing and gravy alongside.

Steps:

• Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Cut 1 onion into quarters and the other into 6 wedges. Finely grate 1⁄2 tsp orange zest from the orange and set aside for the stuffing. Quarter the orange and tuck it with the onion quarters into the turkey cavity. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges and carrot chunks in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
• Make the stuffing. Butter a 28 x 18 x 3cm deep baking tray and crush the juniper berries using a pestle and mortar. Melt the butter in a large frying pan, tip in the onions, garlic and celery, and fry for about 12-15 mins until softened and just starting to turn golden. Stir in the crushed juniper berries, then remove the pan from the heat. Stir in the breadcrumbs, apples, prunes, most of the parsley (reserve a small handful, to garnish), the reserved orange zest and the beaten eggs. Season with salt and pepper. Spoon the stuffing loosely into the baking tray, pat it down gently (don't pack it down) then lay a piece of buttered baking parchment on top. Set aside. Can be made 1 day ahead and chilled.
• Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, baste the turkey, then return to the oven for a further 30 mins until golden. If you are roasting potatoes put them in now. To test if turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
• Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for up to 1 hr before carving. Meanwhile, cook the stuffing, and make apple wedges and gravy. Increase oven to 220C/200C fan/gas 7. Bake the stuffing for 30 mins, then remove paper and bake for a further 10 mins to brown the top.
• Make the gravy, pour off any excess fat from the roasting tin, leave the juices and onions, and discard the carrot. Stir the wine and lingonberry jam or redcurrant jelly into the tin, scraping up any sticky bits from the bottom. Set the tin over a high heat and bring to the boil, then boil rapidly for 8-10 mins until reduced by half. Pour in the stock along with any resting juices from the turkey, and simmer for 10-15 mins or until reduced to your liking (this makes a slightly thinner gravy). Season, if needed.
• Make the apple wedges. Melt the butter in a large non-stick frying pan. Tip in the almonds and apples, and fry over a medium heat for about 5-8 mins, moving them around often, until the almonds are toasted and the apples golden and softened, but still holding their shape. Don't worry if the butter starts to turn a nutty brown, it just adds to the flavour.
• To serve, strain the gravy into a pan, warm through, then pour into a jug. Scatter the stuffing with the reserved parsley and cut into squares or wedges. Garnish the turkey with the apples, nuts and flat-leaf parsley sprigs, and serve everything together.

Steps:

• Moisten bread cubes and cornbread crumbs with chicken bouillon or stock.
• Add beaten eggs to bread.
• Melt butter or margarine and simmer chopped onion in it for 1 minute.
• Add to bread mixture with parsley, salt, sage pepper, celery, walnuts and pimiento.
• Makes: enough for a 12 pound turkey.

Steps:

• Soften the onions and the apples with the garlic, celery and thyme in four tablespoons butter.
• In a separate pan, brown the giblets in the remaining tablespoon butter. Remove the liver and add the stock. Simmer over low heat for 45 minutes, or until the heart and gizzard are tender. Reserve the cooking liquid. Dice the heart, gizzard and liver and set aside.
• Place the bread crumbs in a large bowl. Add the onion-celery mixture and the giblets. Add the walnuts, parsley and sage and add enough stock to moisten the stuffing. Season to taste with salt and pepper.

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.