Stuffed Turkey

Stuffed Turkey

In this recipe:

This recipe has not been reviewed.
This Looks YUMMY!
7
25 min.
prep
1655 min.
total
12 to 14 servings

Apples, smoked ham, ground pork, chopped celery, prunes and slivered almonds make this Stuffed Turkey recipe the perfect choice for holiday entertaining.

Ingredients

  • TURKEY
  • 1 (12 to 14 pounds) turkey, neck and bag with heart and gizzard removed
  • 3/4 cup red wine vinegar
  • 1/4 cup MAGGI Granulated Chicken Flavor Bouillon
  • 6 tablespoons olive oil
  • 2 tablespoons dried oregano leaves
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons ground annatto seed
  • 2 teaspoons ground black pepper
  • STUFFING
  • 1 1/2 pounds lean ground pork or beef
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 cup chopped smoked ham
  • 5 cups chopped green apples
  • 1 cup chopped celery
  • 1 cup slivered or sliced almonds
  • 1 cup chopped pittted prunes
  • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
Store Locator »
FOR TURKEY:

RINSE
turkey and pat dry; set aside. Combine vinegar, bouillon, oil, oregano, garlic powder, onion powder, ground annatto seed and pepper in medium bowl. Mix well.



RUB entire turkey including under the skin and cavity with paste. Refrigerate turkey for 24 hours.



PREHEAT oven to 350° F; arrange oven rack to lowest position. Grease 13 x 9-inch baking dish.



FOR STUFFING:

COOK
beef in large saucepan over medium-high heat, stirring frequently, until no longer pink. Add onion, garlic and ham. Cook, stirring frequently, for 5 minutes or until onion is tender. Add apples, celery, almonds, prunes and bouillon. Cook, stirring occasionally, for 5 to 7 minutes or until apples are tender.



FILL turkey cavity with stuffing. Place turkey in prepared baking dish (reserve paste that has dripped off turkey). Arrange remaining stuffing around turkey; cover loosely with aluminum foil.



BAKE, brushing turkey with remaining paste every hour, for 3 to 3 1/2 hours or until thermometer inserted in thickest part of thigh registers 175° F. Remove foil for the last 30 minutes. Transfer turkey to platter and cover with foil. Let turkey stand for 10 minutes before carving.

What did you think? Share Your Review »

Be the first to review this recipe!


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.

PRIVACY

Thank you!

Your email address has been added to the monthly newsletter subscription list.