Turkey With Wine Simmered Fruit Stuffing Recipes

TURKEY WITH FESTIVE FRUIT STUFFING

Steps:

• In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

TURKEY WITH FRUIT AND NUT STUFFING

Steps:

• Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
• Preheat oven to 450 degrees with rack in lower third. Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, four-layer square. Immerse cheesecloth in butter and wine; let soak.
• Add vegetables to a large, heavy roasting pan. Place a roasting rack over vegetables. Position turkey, breast-side up, on rack. If turkey comes with a pop-up timer, remove it; an instant-read thermometer is a more accurate indication of doneness. Fold wing tips under turkey. Season cavity with salt and pepper. Fill cavities loosely with as much stuffing as they will hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish at 375 degrees.) Truss turkey with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with softened butter and season with salt and pepper.
• Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over breast and about halfway down sides of turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees.and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if vegetables begin to darken, add a little chicken stock or water.
• After these 2 1/2 hours of cooking, carefully remove and discard cheesecloth. Turn roasting pan so breast is facing back of oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 30 to 60 more minutes, basting after 30 minutes.
• After these three hours of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy. Strain pan juices into a fat separator, discarding vegetables. Let stand until fat rises to the surface, about 10 minutes, then skim it off. In a small jar, shake to combine, giblet stock and flour. Place roasting pan over medium-high heat. Add giblet stock mixture. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring back to a boil, and cook until liquid has thickened slightly. Add defatted pan juices and cook over medium-high heat until thickened to desired consistency. You will have about 2 cups of gravy. Season with salt and pepper. Strain into a gravy boat. Serve with turkey.

TURKEY WITH STUFFING

Steps:

• Remove turkey from refrigerator and let stand for 2 hours at room temperature.
• Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter-and-wine mixture, and let soak.
• Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably -- do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Fold neck flap under, and secure with toothpicks. Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Rub turkey all over with the softened butter.
• In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter-and-wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack.
• After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter-and-wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook another hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil.
• After fourth hour of cooking, insert an instant-read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant-read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees.
• When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes. Make gravy using the vegetables while the turkey rests.

GRANDMA WINNIE'S TURKEY STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
• In a saute pan, cook onion and celery in butter until soft.
• In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

EASY BEGINNER'S TURKEY WITH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
• Prepare stuffing according to package directions. Mix in water.
• Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
• Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
• Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

PERFECT CITRUS TURKEY AND GRAVY

Steps:

• Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
• In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
• Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
• Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
• Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
• Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
• Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
• Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
• Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
• Bring your turkey to room temperature to ensure that the bird will cook evenly.
• Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
• Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
• I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
• A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
• A meat thermometer is the best tool for figuring out if your turkey is fully cooked.

DRIED FRUIT STUFFING

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
• Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

WINTER FRUIT AND NUT STUFFING

Steps:

• Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
• Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake stuffing in dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.