Roast Turkey with Cranberry Stuffing
A New England twist enlivens this quintessential holiday dish. Taking off the turkey skin eliminates loads of fat without removing any of the succulence.
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Makes 20 servings
|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||teaspoon dried thyme|
|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)|
- Preheat oven to 375°F.
- Arrange bread on two 15X10-inch jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.
- 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.
- 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.
- Meanwhile, place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time.
- 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.
- Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing. Garnish with fresh rosemary sprigs, if desired.
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