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Turkey with Apple Stuffing

SUBMITTED BY: Edie DeSpain

"The accompanying foolproof gravy recipe is one I created in an attempt to copy my mom's own rich gravy."

RECIPE RATING:

Read Reviews (10)

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PREP TIME	25 Min
COOK TIME	4 Hrs 40 Min
READY IN	5 Hrs 5 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

4 cups tart apples - peeled, cored and chopped
3 cups sliced almonds
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1/2 cup butter or margarine
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons poultry seasoning
12 cups cubed whole wheat bread
2 cups raisins
1 cup apple cider or apple juice
1/2 cup egg substitute
1 (16 pound) turkey
1 1/2 cups water
GRAVY:
2 teaspoons chicken bouillon granules
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 cup milk

DIRECTIONS

In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix.
Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan.
Bake, uncovered, at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 180 degrees F for the turkey and 165 degrees F for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving.
For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.

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REVIEWS

Reviewed on dec. 21, 2006 by Michele R

This is absolutely the best stuffing I've ever had. I will never go back to my old standby... MORE

Reviewed on oct. 3, 2007 by Molly

Definitely needs more liquid. I added the liquid from my roast that I was cooking and the... MORE

Reviewed on nov. 30, 2008 by BuziWorkingMom

I'm a stuffing lover and this was great. I ommited the raisins and added 3/4 lb mild italian... MORE

Reviewed on oct. 9, 2007 by 2hot2bamom

I was a really good recipe and it work great but I suggest to put less almonds or no almonds... MORE

Reviewed on dec. 4, 2007 by LONNA1977

we used this recipe this year as it was my first time making homemade stuffing. Let me just... MORE

Reviewed on nov. 23, 2007 by TAUNYAK

I only made the stuffing and everyone raved, it was nice to hear because typically it is... MORE

Reviewed on dec. 3, 2008 by RESVON

Possibly the best stuffing I've ever had. MORE

Reviewed on nov. 27, 2008 by Noni

I made this for our Thanksgiving meal and my family thought it was fantastic! I thought it... MORE

Reviewed on nov. 16, 2008 by Crackers

I accidentally cooked this one upside down and it came out FANTASTIC! MORE

Reviewed on may 12, 2008 by ETAINL

The apples were great in this, soaked into the meat and was excellent MORE