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Cranberry-Pecan Turkey Stuffing Recipe

Guest Author - Sandy Moyer

Cranberry-Pecan Turkey Stuffing Recipe

A turkey must always be completely thawed before stuffing. It should be stuffed just before it goes in the oven. Never stuff a turkey the night before.

  • 1/4 cup butter or margarine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cups turkey or chicken broth, either canned or homemade
  • 1 cup fresh whole cranberries
  • 1/2 cup chopped pecans
  • 1 pkg. (16 oz.) herb seasoned bread cubes
  • 1 whole turkey, about 12 to 15 lbs.
  • canola oil

Preparation -
Melt the butter or margarine in a large saucepan or skillet over medium heat. Add the chopped onion and celery and saute until tender. Stir in the turkey or chicken broth and bring to a boil over medium high heat, stirring constantly. Remove from heat and stir in the cranberries and pecans. Add the seasoned bread cubes and stir until the ingredients are evenly blended.

Remove the neck and giblet pack from the turkey. Rinse the turkey, inside and out, with cool water; pat dry. Place the turkey, breast side up, in a shallow roasting pan. Spoon the mixture loosely into the turkey cavity. Brush the outside of the turkey with the canola oil. Bake in a preheated oven at 325º for 3-1/2 to 4-1/2 hours, or until done. Use an accurate instant-read meat thermometer to check the temperature of the inner thigh. It should be 180º. Next, insert the thermometer into the center of the stuffing. The temperature should be 165º.

To bake the stuffing separately (instead of stuffing the turkey)-
Place the stuffing mixture in a buttered casserole dish. Cover and bake in a preheated oven at 325º for about 35 minutes. Uncover and bake for about 10 to 15 minutes more.





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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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