READY IN 5+ hrs

Turkey With Apricot-Water Chestnut Stuffing

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"This turkey dinner illustrates the 19th century notion that anything worth doing is worth doing on a grand scale! I got my idea for this stuffing recipe from one of my Victorian decorating magazines, but I changed many of the ingredients. My family LOVES this stuffing - We had a house full of 12 guests for Christmas this year and everyone raved about this stuffing. Definitely a hit around here! Enjoy :)" — midnightbrew79

Directions

Preheat oven to 350 degrees F (175 degrees C).
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).
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. Pour the vegetables into a large 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.
Rinse and dry the turkey well, inside and out, using 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. Place pieces of aluminum foil onto the neck cavity and over the stuffing showing in the main cavity to prevent overbrowning.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 4 hrs 50 mins
READY IN 5 hrs 40 mins

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Nutrition

Calories
894 kcal
45%

Carbohydrates
36.1 g
12%

Cholesterol
279 mg
93%

Fat
38.1 g
59%

Fiber
3.6 g
14%

Protein
97.4 g
195%

Sodium
711 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Turkey With Apricot-Water Chestnut Stuffing

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 894
Calories from Fat: 343

% Daily Value *
Total Fat 38.1g 59 %
** Saturated Fat 12g 60 %
Cholesterol 279mg 93 %
Sodium 711mg 28 %
** Potassium 1280mg 36 %
Total Carbohydrates 36.1g 12 %
Dietary Fiber 3.6g 14 %
Protein 97.4g 195 %
Sugars 15g
Vitamin A 12 %
** Vitamin C 4 %
Calcium 17 %
Iron 80 %
** Thiamin 36 %
** Niacin 278 %
** Vitamin B6 93 %
** Magnesium 40 %
** Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.