INGREDIENTS

INSTRUCTIONS

STUFFING
TURKEY
GLAZE
Preparation time: 45 minutes Cooking time: 3 hours Yield: 12 servings
Adapted from "The Jewish Holiday Cookbook: An International Collection of
Recipes and Customs," by Gloria Kaufer-Greene.
1. To make stuffing, melt margarine in saucepan. Cook onion and celery
until soft but not brown. Remove to bowl. Using same saucepan, combine
orange juice and sugar; heat to a boil. Stir in cranberries; heat to a
boil. Lower heat and simmer cranberries, stirring occasionally, about 10
minutes, until berries pop. Add prunes, apricots and raisins. Remove fruit
mixture from heat and add to onion-celery mixture. Stir, then let cool to
room temperature. Add apples, almonds, eggs, parsley and spices and mix
well.
2. Rub turkey with softened margarine. Stuff turkey, filling cavity
loosely. Tie legs together and skewer or sew skin closed. Place turkey,
breast side up, in roaster. Cook 3 hours or until thermometer inserted in
thickest part of thigh reads 170 degrees.
3. Meanwhile, to make glaze, mix orange juice, honey, margarine and ginger
root in saucepan over medium heat until well blended. Brush over turkey
during last hour of roasting. Let turkey stand 20 minutes before carving.
Nutrition information per serving: Calories ....... 715 Fat ............ 27
g Cholesterol .. 290 mg Sodium ...... 235 mg Carbohydrates .. 42 g Protein
........ 76 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Roserairie@aol.com
on Nov 10, 1997

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