Sukkot turkey and stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| 1 | large | Onion; finely chopped |
| 2 | Ribs celery; diced | |
| ½ | cup | Orange juice |
| ¼ | cup | Sugar |
| 1½ | cup | Fresh or frozen cranberries |
| 12 | Pitted prunes; chopped | |
| 6 | Dried apricots; chopped | |
| 1 | cup | Raisins |
| 3 | mediums | Apples; cored, chopped |
| 1½ | cup | Slivered almonds |
| 2 | Eggs; beaten | |
| ½ | cup | Chopped parsley |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| ⅛ | teaspoon | Ginger |
| 1 | 12-to-14-pound turkey; cleaned, giblets removed | |
| Softened margarine | ||
| 1¼ | cup | Orange juice |
| ⅓ | cup | Honey |
| 3 | tablespoons | Margarine |
| 1 | teaspoon | Grated fresh ginger root |
Directions
STUFFING
TURKEY
GLAZE
Preparation time: 45 minutes Cooking time: 3 hours Yield: 12 servings Adapted from "The Jewish Holiday Cookbook: An International Collection of Recipes and Customs," by Gloria Kaufer-Greene.
1. To make stuffing, melt margarine in saucepan. Cook onion and celery until soft but not brown. Remove to bowl. Using same saucepan, combine orange juice and sugar; heat to a boil. Stir in cranberries; heat to a boil. Lower heat and simmer cranberries, stirring occasionally, about 10 minutes, until berries pop. Add prunes, apricots and raisins. Remove fruit mixture from heat and add to onion-celery mixture. Stir, then let cool to room temperature. Add apples, almonds, eggs, parsley and spices and mix well.
2. Rub turkey with softened margarine. Stuff turkey, filling cavity loosely. Tie legs together and skewer or sew skin closed. Place turkey, breast side up, in roaster. Cook 3 hours or until thermometer inserted in thickest part of thigh reads 170 degrees.
3. Meanwhile, to make glaze, mix orange juice, honey, margarine and ginger root in saucepan over medium heat until well blended. Brush over turkey during last hour of roasting. Let turkey stand 20 minutes before carving.
Nutrition information per serving: Calories ....... 715 Fat ............ 27 g Cholesterol .. 290 mg Sodium ...... 235 mg Carbohydrates .. 42 g Protein ........ 76 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...
on Nov 10, 1997