Turkey Recipes
Stuffed Turkey
Apples, smoked ham, ground pork, chopped celery, prunes and slivered almonds make this Stuffed Turkey recipe the perfect choice for holiday entertaining.
Yield: 12 to 14 servings
Ingredients
Turkey
- 1 (12 to 14 pound) turkey, neck and bag with heart and gizzard removed
- 3/4 cup red wine vinegar
- 1/4 cup Maggi Granulated Chicken Flavor Bouillon
- 6 tablespoons olive oil
- 2 tablespoons dried oregano leaves
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons ground annatto seed
- 2 teaspoons ground black pepper
Stuffing
- 1 1/2 pounds lean ground pork or beef
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 cup chopped smoked ham
- 5 cups chopped green apples
- 1 cup chopped celery
- 1 cup slivered or sliced almonds
- 1 cup chopped pitted prunes
- 2 tablespoons Maggi Granulated Chicken Flavor Bouillon
Instructions
Turkey
- Rinse turkey and pat dry; set aside.
- Combine vinegar, bouillon, oil, oregano, garlic powder, onion powder, ground annatto seed and pepper in medium bowl. Mix well.
- Rub entire turkey including under the skin and cavity with paste.
- Refrigerate turkey for 24 hours.
- Heat oven to 350 degrees F; arrange oven rack to lowest position.
- Grease a 13 x 9 inch baking dish.
Stuffing
- Cook beef in large saucepan over medium-high heat, stirring frequently, until no longer pink.
- Add onion, garlic and ham. Cook, stirring frequently, for 5 minutes or until onion is tender.
- Add apples, celery, almonds, prunes and bouillon. Cook, stirring occasionally, for 5 to 7 minutes or until apples are tender.
- Fill turkey cavity with stuffing.
- Place turkey in prepared baking dish (reserve paste that has dripped off turkey).
- Arrange remaining stuffing around turkey; cover loosely with aluminum foil.
- Bake, brushing turkey with remaining paste every hour, for 3 to 3 1/2 hours or until thermometer inserted in thickest part of
thigh registers 175 degrees F. Remove foil for the last 30 minutes.
- Transfer turkey to platter and cover with foil.
- Let turkey stand for 10 minutes before carving.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com