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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roast Turkey With Cranberry Stuffing   
    Categories: Poultry, Vegetables, Breads, Herbs, Fruits   
         Yield: 15 Servings   
       
        10 lb Whole turkey   
      
   MMMMM--------------------------STUFFING-------------------------------   
        12 oz Italian or French bread   
              - loaf; in 1/2" cubes   
         2 tb Butter   
     1 1/2 c  Chopped onions   
     1 1/2 c  Chopped celery   
         2 ts Poultry seasoning   
         1 ts Dried thyme leaves   
       1/2 ts Dried rosemary; crushed   
       1/4 ts (ea) salt & black pepper   
         1 c  Coarse-chopped fresh   
              - cranberries   
         1 tb Sugar   
       3/4 c  Chicken broth   
       
     Preheat oven to 375ºF/190ºC. Arrange bread on two 15" X   
     10" jelly roll pans. Bake 12 minutes or until lightly   
     toasted. Reduce oven temperature to 350ºF/175ºC.   
        
     Melt butter in a 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 180ºF/82ºC 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 375ºF/190ºC. 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.   
        
     Servings: 15   
        
     Calories 220 (26% from fat) • Total Fat 6 g • Protein 28 g   
     • Carbohydrates 12 g • Cholesterol 68 mg • Sodium 223 mg •   
     Dietary Fiber 1 g   
        
     Exchanges: 1 starch, 3 meat   
        
     From: http://www.diabeticconnect.com   
        
     Uncle Dirty Dave's Archives   
       
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