Roast Turkey with Cranberry Stuffing
(makes 20 servings)
Taking off the turkey skin eliminates loads of fat without removing any of the succulence.
1 (12-ounce) loaf Italian or French bread, cut into ½ inch cubes.
2 Tbsp. margarine
1 ½ cups chopped onions
1 ½ cups chopped celery
2 tsp. poultry seasoning
1 tsp. dried thyme
½ tsp. dried rosemary
¼ tsp. salt
¼ tsp. black pepper
1 cup coarsely chopped fresh cranberries
1 Tbs. sugar
¾ cup fat-free reduced-sodium chicken broth
1 turkey (8-10 pounds)
1. Preheat oven to 375 degrees F.
2. Arrange bread on a cookie sheet or shallow baking pan. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350 degrees.
3. Melt margarine in large 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.
4. Spray roasting pan and rack with nonstick cooking spray. Remove giblets from turkey. Rinse turkey and cavity in cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing. Place turkey, breast side up, on rack in roasting pan. Bake 3 hours or until meat thermometer inserted in thickest part of thigh registers 180 degrees and juices run clear.
5. Meanwhile, place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time.
6. Transfer turkey to serving platter. Cover loosely with foil; let stand 20 minutes. Place covered casserole of stuffing in oven; increase temperature to 375 degrees. Bake 25 to 30 minutes or until hot.
7. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing. Garnish with fresh rosemary sprigs, if desired.
Nutrition Information per Serving
Total Fat 6 g
Carbohydrate 12 g
Saturated Fat 2g
Fiber < 1g
Cholesterol 68 mg.
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