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Main Dish Recipes
Chicken Pie RecipeTurkey and Stuffing Recipe
Chicken and Angel Hair Pasta Recipe
Chicken Paprika Recipe
Chicken Egg Rolls Recipe
Scalloped Potatoes and Ham Recipe
Oven Barbecued Ribs Recipe
Slow Cooker Cuban Pork Recipe
Slow Cooker Cabbage Rolls Recipe
Juicy Meatloaf Recipe
Beef Stroganoff Recipe
Enchiladas Recipe
Burrladas Recipe
Potato Fritters Recipe
PR Style Spaghetti Recipe
Shrimp with Spinach Recipe
Crab Crepes with Shrimp Sauce Recipe
Salmon Crepes Recipe
Fettuccine Alfredo Recipe
Oven Roasted Turkey and Stuffing
Granted, with this recipe for Oven Roasted Turkey and Stuffing, you lose the presentation of the whole bird but the tradeoff is a juicy turkey that tastes wonderful.
13-14 lb turkey
1 box seasoned crouton stuffing (has 2 bags)
1 cup diced onions
1 cup diced celery
½ butter
2 cup chicken broth or bouillon
3 tsp chopped parsley
¼ tsp pepper
½ tsp each thyme, sage and savory
Defrost frozen turkey in frig for about 4 days. On the night before cooking or as soon thawed, take off wrapping and remove neck and giblets from the openings. Rinse repeatedly under cool running water, put in covered dark roasting pan and return to frig.
In the morning give the bird a final rinse and stuff the turkey. Lay a square of foil over stuffing and wedged into the wire holding legs in place. This will help keep stuffing in the bird. Put about 2 cups of fresh water in the pan, with turkey in the pan breast side down. The dark roaster helps keep the meat from getting dry.
Cook covered at 325 for about 4 ½ to 5 hours. Do NOT rub salt on the bird as this will make it unbelievably dry and resist the urge to remove the cover to check on it. If you can ignore it completely, it will be great. Leave it in covered pan with juices about 10 minutes on counter then transfer bird to platter and cut for serving.
To make stuffing, melt butter in saucepan and add the onions and celery to cook on medium heat till soft. In a large mixing bowl add both bags of croutons and parsley and seasoning. Pour the melted butter, onions and celery on the croutons and mix in the broth. Any stuffing that will not fit into the turkey I put this in a buttered ovenproof covered dish in the last hour of the turkey cooking.
When the turkey is on the platter, make your gravy by taking the juices from the roaster and add about 1 teaspoon salt, ¼ teaspoon pepper and a pinch of sage and thyme. Heat on top of stove to bring juices to a boil. In a small mixing bowl, whisk about 1 ½ cups of water with about ¾ cup of flour till smooth. Gradually add a little add this to boiling pan juices and keep stirring with whisk to keep it smooth until thickened. Simmer for a few minutes to cook thru.
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