November 2009

Turkey For Dummies: Turkey with Apple Stuffing

Author: Celebration Events Catering


4 cups apples, peeled, cored and chopped
3 cups of sliced almonds
1 ½ cups chopped celery
1 ½ cups of chopped onion
½ cup of butter
2 tsp of ground cinnamon
2 tsp poultry seasoning
12 cups of cubed bread
1 cup raisins
1 cup apple juice
3 eggs whisked
(1) 16 lb. turkey
1 ½ cups water
½ tsp salt


For the Gravy:

2 TSP chicken bouillon granules
½ TSP Poultry seasoning
¼ TSP of pepper
½ cup of all purpose flour
1 cup milk
Pinch of Thyme



For the Apple Stuffing:

1.) In a skillet, sauté apples, almonds, onions and celery in butter for 5 to 6 minutes over medium heat.
2.) Stir in salt, cinnamon and poultry seasoning.
3.) In a large bowl combine bread cubes, raisins and apple mixture.
4.) Add apple juice and eggs. Mix together well.

To Prepare the Turkey:

1.) Preheat oven to 325 degrees.
2.) Rearrange your oven rack to the bottom third of the oven.
3.) Remove bag of turkey giblets. This will be inside the chest cavity.
4.) Rinse turkey and pat dry with paper towels.
5.) Loosely stuff turkey with half of the prepared apple mixture. Place remaining mixture in a greased baking dish.
6.) Skewer turkey opening and tie legs together with baking twine.
7.) Place turkey in a large roasting pan (breast side up).
8.) Add water to the pan with turkey.
9.) Bake uncovered at 325 degrees for 4 ½ to 5 hours, (baste occasionally with drippings & cover with aluminum foil IF the turkey browns too quickly) or until turkey temperature is 180 degrees and the juices run clear. Using a meat thermometer and insert into both thighs to test temperature. Or, buy a turkey with the “pop up” meat thermometer built in.
10.) Remove from oven when finished and set aside.

…and back to the stuffing…

1.) Cover remaining stuffing baking pan with aluminum foil. Place in oven at 325 degrees for 30-40 min. Remove foil. Leave stuffing in oven for an additional 10 minutes to brown.

…and back to the turkey

1.) Remove stuffing from Turkey and place in a separate dish, covered with foil to keep warm.

Make the Gravy!

1.) Pour pan drippings from Turkey into a 4 cup measuring cup. Skim off fat.
2.) Add water to make sure you get 4 cups.
3.) Pour liquid drippings into a sauce pan. Stir in bouillon, poultry seasoning, pepper & thyme. Bring to a boil.
4.) In a bowl, combine milk and flour. Whisk until smooth. Add to boiling drippings in sauce pan.
5.) Stir and whisk over medium heat until gravy is thick. Constantly stir or else it might burn!

Carve the turkey.



10 Reasons to be Thankful Right Now!

1.) You got “laid off” from that job you hated. Now you have time to chase your passion.
2.) 50 single guys participating in a bachelor contest on a little island. See page.
3.) You live in one the most unique areas of the country; where you can catch trout in the morning, play a round of golf during the day, and shoot a buck at dusk. (Wow. There is a whole lot of killing in that one, eh?)
4.) Someone loves you. And quite possibly, SEVERAL someones.
5.) You are still alive… in your suicide football pool.
6.) Someone else is cooking Thanksgiving Dinner for fourteen people.
7.) You aren’t a turkey. Well, maybe you are…but not one someone is going to EAT.
8.) You never did get around to investing in the stock market.
9.) It’s never too late to start being a better person.
10.) You have absolutely no idea what Twitter is, proving that you do, indeed, still have a REAL life.

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