Thanksgiving is a few days away and we all know that it will not be complete without a stuffed turkey. Here is a simple recipe that you can follow. Feel free to add more herbs to the turkey and gravy if desired.
2 large onions, chopped
3 celery ribs, chopped
2 medium sized carrots, finely chopped
3/4 cup butter, divided
2 lbs. day old bread (2 loaves), cubed
1 cup chicken broth
1 cup minced fresh parsley
1 egg, beaten
1 16-18 lbs. whole turkey with neck and giblets
1/2 teaspoon garlic salt
1/2 teaspoon paprika
For the gravy:
4 1/2 cups water, divided
1 medium carrot, halved
1 celery rib, halved
1 small onion, quartered
1 bay leaf
6 whole peppercorns
6 tablespoons all-purpose flour
1/4 teaspoon salt
Place a large skillet over high heat. Melt half a cup of butter in the skillet and sautÃ© the onions, celery and carrots for 4-6 minutes or until they are tender. Transfer it to a large mixing bowl.
To make the stuffing, put the bread cubes, chicken broth, parsley and beaten egg in the bowl with the onion mixture.
Cut off the giblets and neck of turkey. Place them in a covered container and refrigerate.
Loosely fill the turkey with the prepared stuffing mixture. Skewer or sew the turkey openings. After, tie the drumsticks with a kitchen string.
Next, put the rest of the stuffing in a greased 2 quart baking dish and refrigerate.
Melt the remaining butter and put it in a small bowl. Place the turkey breast side up on a rack in a shallow roasting pan. Brush it with melted butter and season it with garlic salt and paprika.
Bake the chicken at 325F. After one hour, baste it every 30 minutes. Cook it for 4-4 1/2 hours or until a meat thermometer reads 180F for the turkey and 165F for the stuffing. Cover it loosely with foil if it browns too fast.
While baking the turkey, start preparing the gravy by combining 4 cups of water, carrots, celery, onion, bay leaf, peppercorns, giblets and neck in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and simmer it for an hour or until the giblets are tender. Strain the broth and set aside.
Loosely cover the baking dish with the extra stuffing with foil. Bake it simultaneously with the turkey for 25-30 minutes. Remove the foil and bake it for another 10 minutes. Remove from oven and keep warm.
Take the turkey from the oven. Cover it loosely with foil and let it stand for 20 minutes before you begin carving it.
Place the turkey drippings and browned bits into a measuring cup or small bowl. Skim off the fat.
Heat a small saucepan over medium heat.Â Pour in the remaining water. Add the flour and salt. Stir until well combined. Mix in he reserved broth and drippings. Bring it to a boil. Cook it for 2-3 minutes or until it becomes thick. Transfer it to a jug and serve it with the turkey and baked stuffing.
Photo Courtesy Of: Â Â fletcherjcm