6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Instructions
Place bread in a large bowl and set aside.
Melt the butter in a small saucepan over medium
heat. Add the onion and garlic and saute until
translucent. Add the broth and pour the mixture
over the bread. Stir to make sure all bread chunks
become soaked. Let stand for 15 minutes or until
cool enough to handle. Squeeze the bread with your
hands to make a thick paste. Add the dried fruit,
herbs, salt and pepper, and continue to work the
mixture with your hands until well blended.
Preheat oven to 325°F
Remove the neck and giblets from the turkey and set
aside for gravy (see giblet gravy recipe). Rub the
turkey inside and out with the salt and pepper mix.
Fill the body and neck cavities loosely with the
stuffing. Fasten the flaps with turkey skewers.
Tie the legs together at the bottom using kitchen
thread.
Place the turkey, breast side up, in a rack in a
roasting pan and roast for 12 to 15 minutes per
pound, basting it often with pan drippings.
When the breast is golden, cover the turkey
loosely with aluminum foil. Continue to cook,
basting the legs, until a thermometer registers
175°F to 180°F (approximately 85°C) in the
thickest part of the thigh, (near the body but not
touching the bone). Remove and let stand for 20
minutes, loosely covered with the foil before
carving.
Serving
Suggestions
Adding cranberries to the stuffing easily gives this recipe a wintertime 'holiday' flavor and flair.
Originally Submitted
11/27/2011
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