Roast Turkey With Cranberry Stuffing
Serves: 20
Ingredients
To make Roast Turkey With Cranberry Stuffing, you'll need:
- 1 Italian or French bread loaf - (12 oz) cut
- 1/2" cubes
- 2 tbsp margarine
- 1
- 1/2 cups chopped onions
- 1 1/2 cups chopped celery
- 2 tsp poultry seasoning
- 1 tsp dried thyme leaves
- 1/2 tsp dried rosemary crushed
- 1/4 tsp salt
- 1/4 tsp freshly-ground black pepper
- 1 cup coarsely-chopped fresh cranberries
- 1 tbsp sugar
- 3/4 cup fat-free reduced-sodium chicken broth
- 1 whole turkey - (8 to
- 10 lbs)
Method
- Preheat oven to 375 degrees. Arrange bread on two 15- by 10-inch jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350 degrees.
- 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.
- Remove giblets from turkey. Rinse turkey and cavity in cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing. Place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time.
- Spray roasting pan with nonstick cooking spray. Place turkey, breast-side up, on rack in roasting pan. Bake 3 hours or until thermometer inserted in thickest part of thigh registers 180 degrees and juices run clear. Transfer turkey to serving platter. Cover loosely with foil; let stand 20 minutes.
- Place covered casserole of stuffing in oven; increase temperature to 375 degrees. 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.
Nutritional Facts (Per Serving)
Calories 220, Calories from Fat 26%, Total Fat 6g, Saturated Fat 2g, Protein 28g, Carbohydrates 12g, Cholesterol 68mg, Sodium 223mg, Dietary Fiber 1g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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