CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Poultry |
14 |
Servings |
INGREDIENTS
14 |
lb |
Turkey |
|
|
Salt |
3 |
tb |
Butter |
1 |
sm |
Onion; chopped |
2 |
|
Stalks celery; chopped |
10 |
sl |
Bread; cubed |
3 |
md |
Apples; peeled and chopped |
1 |
c |
Cranberries; see directions |
1/3 |
c |
Orange juice |
1/2 |
ts |
Cinnamon |
1/2 |
ts |
Poultry seasoning |
1/4 |
ts |
Salt |
INSTRUCTIONS
Remove giblets and neck form turkey and set aside to use as you like. rinse
turkey and pat dry. Sprinkle cavity with salt. Stuff turkey with about half
of stuffing. Put remainder in casserole dish and heat separately. Use
toothpicks and string to sew turkey openings. tie legs together and wings
to body. Place turkey breast side down on large glass baking dish. Cover
loosely with wax paper. Microwave on High 20 to 35 minutes ( 2 1/2 minutes
per lb. of turkey). Turn turkey breast side up. Cover with wax paper.
Microwave on Medium-High (70%) for 20 to 35 minutes ( 2 1/2 minutes per
pound of turkey). Preheat oven to 350 degrees F. Remove wax paper and
transfer turkey to clean roasting pan. Insert thermometor and bake at 375
degrees F (this is correct) for 60 minutes or until turkey is golden and
thermometor registers 165 degrees F. Remove and cover with foil. Let stand
about 15 minutes before carving. Makes 14 servings.
To make stuffing:
Combine butter, onion and celery in 2-quart glass Mix-N-Pour bowl.
Microwave on High, uncovered, 4 to 5 minutes or until vegetables are
tender. Stir in bread cubes, apples, cranberries, orange juice, cinnamon
and poultry seasoning. You can use 1/2 cup dried cranberries, if available.
Mix ingredients well. Stuff turkey as directions dictate. Transfer
remainder to casserole dish and add up to 1/3 turkey juices to stuffing.
Cover with lid. Microwave on Medium (50%) 10 to 12 minutes or until
steaming hot. Remove stuffing from bird and mix with casserole stuffing.
Recipe by: The Cooking Connection
Posted to Bakery-Shoppe Digest by Mary <smile@ridgecrest.ca.us> on Apr 05,
1998
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