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Roast Turkey with Cranberry Stuffing (recipes)


Roast Turkey with Cranberry Stuffing

Yield: Makes 20 servings

A New England twist enlivens this quintessential holiday dish. Taking off the turkey skin eliminates loads of fat without removing any of the succulence.





Ingredients:



1(12-ounce) loaf Italian or French bread, cut into 1/2-inch cubes

2tablespoons margarine

1-1/2cups chopped onions

1-1/2cups chopped celery

2teaspoons poultry seasoning

1teaspoon dried thyme

1/2teaspoon dried rosemary

1/4teaspoon salt

1/4teaspoon black pepper

1cup coarsely chopped fresh cranberries

1tablespoon sugar

3/4cup fat-free reduced-sodium chicken broth

1turkey (8 to 10 pounds)









Preparation:





1.Preheat oven to 375°F. 2.Arrange bread on two 15X10-inch jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.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 thermometer inserted in thickest part of thigh registers 180°F 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°F. 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.









Nutritional Information:







Serving Size:







Sodium

223 mg







Protein

28 g







Fiber









Carbohydrate

12 g







Cholesterol

68 mg







Saturated Fat

2 g







Total Fat

6 g







Calories from Fat

26 %







Calories

220









Dietary Exchange:







Meat

3







Starch

1