* Exported from BigOven *

Orange-Roasted Turkey

Recipe By :
Serving Size :10
Cuisine :
Main Ingred. :
Categories :* Hold Turkey
Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 Turkey - --14 to 16 lbs fresh or thawed
2 Carrots --peeled
2 ribs Celery
1 small Onion --quartered
1 large Orange --thinly sliced
Apple And Sausage Stuffing --see * Note
1/4 cup Unsalted butter - --1/2 stick melted
1/3 cup Orange marmalade
1/4 cup Orange juice
Salt
Ground black pepper
2 cups Water or low-sodium chicken broth

* Note: See the "Apple And Sausage Stuffing" recipe which is
included in this collection.

Preheat oven to 325 degrees. Rinse turkey with cold water; with
paper towel, blot dry, including the cavity. Place the neck, giblets,
carrots, celery and onion in a large roasting pan. Arrange the turkey
on top, breast-side up. Lift skin over turkey breast, being careful
not to tear it. Gently slide orange slices under the skin. Loosely
pack stuffing in the neck cavity and inside the body. Fold the wings
back and under the body of the turkey. Fold the neck skin under to
enclose the stuffing; tie the legs together with butcher's twine.
Combine butter, marmalade and juice; liberally brush onto the turkey.
Season with salt and pepper. Pour the water into the roasting pan.
Roast for 3 3/4 to 4 1/2 hours, basting frequently and tenting the
turkey with aluminum foil 2/3 of the way through the cooking process.
Test for doneness with a meat thermometer -- the temperature in the
thickest part of the turkey leg and thigh should be 180 degrees; in the
thickest part of the breast, 170 degrees; and in the stuffing, 165
degrees. Remove the stuffing; let turkey sit 10 minutes before carving.
Yield: 10 to 12 servings.

Recipe Source: St. Louis Post-Dispatch

Formatted for MasterCook by Susan Wolfe -


* Exported from BigOven *

Apple And Sausage Stuffing

Recipe By :
Serving Size :20
Cuisine :
Main Ingred. :
Categories :* Hold Stuffings

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
Nonstick cooking spray
1 pound Sweet Italian turkey or pork sausage --casing
removed
2 tablespoon Butter
1 large Onion --chopped
4 ribs Celery --diced
2 Granny Smith or Delicious apples --cored and
chopped
2 Garlic cloves --minced
2 teaspoons Poultry seasoning - --to 3 tsp
12 cups Cubed country-style stuffing mix
or 12 cups multigrain bread cubes from a
24 oz loaf dried overnight)
2 cups Low sodium chicken broth --or more
Salt
Ground black pepper

Coat a large skillet with cooking spray. Brown sausage until cooked
through. Remove sausage from heat; transfer to a large mixing bowl.
Crumble sausage. Melt butter in the skillet; saute onion for 2 to 3
minutes, until translucent. Add celery, apples, garlic and poultry
seasoning; cook for 3 to 5 minutes, stirring often. Add
apple-vegetable mixture and stuffing mix or bread to bowl of sausage;
mix well. Moisten with chicken broth; season with salt and pepper. Let
cool completely before stuffing the turkey. Yield: 20 cups.

Note: Stuffing can be cooked separately in a large glass casserole
dish, but more stock may be needed to replace the moisture that usually
comes from the turkey cavity.

Recipe Source: St. Louis Post-Dispatch
Recipe from Family Fun Magazine (http://www.family.com)
Formatted for MasterCook by Susan Wolfe -




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