Roast Turkey with Cranberry Stuffing
Yield: Makes 20 servings
A New England twist enlivens this quintessential holiday dish. Taking off the turkey skin eliminates loads of fat without removing any of the succulence.
Ingredients:
1
(12-ounce) loaf Italian or French bread, cut into 1/2-inch cubes
1-1/2
cups chopped onions
1-1/2
cups chopped celery
2
teaspoons poultry seasoning
1/2
teaspoon dried rosemary
1/4
teaspoon black pepper
1
cup coarsely chopped fresh cranberries
3/4
cup fat-free reduced-sodium chicken broth
1
turkey (8 to 10 pounds)
Preparation:
1.
Preheat oven to 375°F.
2.
Arrange bread on two 15X10-inch jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.
3.
Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes or until vegetables are tender; remove from heat. Add bread cubes, poultry seasoning, thyme, rosemary, salt and pepper; mix well. Combine cranberries and sugar in small bowl; mix well. Add to bread mixture; toss well. Drizzle chicken broth evenly over mixture; toss well.
4.
Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity in cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing. Place turkey, breast side up, on rack in roasting pan. Bake 3 hours or until thermometer inserted in thickest part of thigh registers 180°F and juices run clear.
5.
Meanwhile, place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time.
6.
Transfer turkey to serving platter. Cover loosely with foil; let stand 20 minutes. Place covered casserole of stuffing in oven; increase temperature to 375°F. Bake 25 to 30 minutes or until hot.
7.
Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing. Garnish with fresh rosemary sprigs, if desired.
Nutritional Information:
| Serving Size: |
| Sodium |
223 mg |
| Protein |
28 g |
| Fiber |
<1 g |
| Carbohydrate |
12 g |
| Cholesterol |
68 mg |
| Saturated Fat |
2 g |
| Total Fat |
6 g |
| Calories from Fat |
26 % |
| Calories |
220 |