Roast Turkey with Cranberry Stuffing Recipe

Makes 20 servings

12 oz seasoned bread crumbs or cubes
2 tbsp butter
1 1/2 cups chopped onions
1 can cream of celery soup, condensed
1 tbsp organic minced garlic
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
1 cup dried cranberries, sweetened
3/4 cup organic chicken broth
1 - 8 to 10 lb fresh turkey

Melt butter in large saucepan over medium heat. Add onions; cook and stir 8 minutes or until onions are tender; remove from heat. Add garlic, salt and pepper; gently fold together. Combine cranberries and sugar in small bowl; coat generously. Gently add to bread mixture; Drizzle chicken broth evenly over mixture; gently toss. 

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 thermometer inserted in thickest part of breast registers 175°F and juices run clear. Meanwhile, place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time. Transfer turkey to serving platter. Cover loosely with foil; let stand 20 minutes. Place covered casserole of stuffing in oven; increase temperature to 375°F. Bake 25 to 30 minutes or until hot. Slice turkey and serve with cranberry stuffing. Garnish with fresh rosemary sprigs, if desired.


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