Turkey With Apple Stuffing
|Chopped peeled tart apples||4 Cup (64 tbs)|
|Sliced almonds||3 Cup (48 tbs)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Ground cinnamon||2 Teaspoon|
|Poultry seasoning||2 Teaspoon|
|Whole wheat bread cubes||12 Cup (192 tbs)|
|Raisins||2 Cup (32 tbs)|
|Apple cider/Apple juice||1 Cup (16 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs)|
|Turkey||20 Pound (1 whole)|
|Water||1 1⁄2 Cup (24 tbs)|
|Chicken bouillon||2 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes.
Remove from the heat.
Stir in salt, cinnamon and poultry seasoning.
In a large bowl, combine bread cubes, raisins and apple mixture.
Add cider and egg substitute; toss to mix.
Just before baking, loosely stuff turkey with half of the stuffing.
Place remaining stuffing in a greased 2-qt baking dish; refrigerate until ready to bake.
Skewer turkey opening; tie drumsticks together.
Place breast side up on a rack in a roasting pan.
Pour water into pan.
Bake, uncovered, at 325° for 4-1/2 to 5 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Bake additional stuffing, covered, for 30-40 minutes.
Uncover; bake 10 minutes longer or until lightly browned.
Cover turkey and let stand for 20 minutes before removing stuff-mg and carving.
For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat.
Add enough -water to measure 4 cups.
Pour into a saucepan.
Stir in bouillon, poultry seasoning and pepper.
Bring to a boil.
In a bowl, combine flour and milk until smooth; whisk into boiling broth.
Cook and stir for 2 minutes or until thickened and bubbly.
Serve with turkey and stuffing.