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Pam's Cashew Apricot Turkey Stuffing
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1 1/2 onions, chopped
2 stalks of celery, chopped
2 tbsp olive oil
1 cup dried apricots, chopped
1/3 cup golden raisins
3/4 cup cashew nuts, roughly chopped
2 1/4 fresh wholemeal breadcrumbs
1 small egg, beaten
½ tsp sage
1 tsp dried thyme
1 tsp dried parsley
salt
black pepper
1/3 to 2/3 cup chicken broth, enough to make it moist.
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Cook the onion and celery in the oil in a small pan for about 5 minutes, until softened. Remove from the heat and allow to cool, then mix in the apricots, chopped nuts, breadcrumbs, egg, thyme and seasoning. Finally mix in the chicken broth. Preheat the oven to 325 degrees F.
Gently loosen the skin from the turkey in the neck area to make a large pocket to stuff. Stuff in ¾ cup of stuffing per pound of turkey, then secure with metal skewers. Brush the turkey with melted butter and season with salt and pepper.
Bake according to the times below and check to make sure it has reached the proper 170 degrees F. internal temperature by inserting a meat thermometer in several places in the bird, before removing from oven
STUFFED TURKEY
8 to 12 pounds................3 to 3-1/2 hours
12 to 14 pounds...............3-1/2 to 4 hours
14 to 18 pounds...............4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-3/4 hours
20 to 24 pounds...............4-3/4 to 5-1/4 hours
Wait 15-20 minutes before slicing. Enjoy!
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| Recipe Origin: United States |
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Submitted by: |
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Pam Schubert
Washington
United States |
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| This recipe has been viewed 1826 times. |
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