Picture perfect turkey, filled with cranberry and orange bread stuffing, ready for a special holiday.
| 3 |
|
cups fresh or frozen cranberries |
| 3/4 |
|
cup sugar |
| 1 1/2 |
|
cups orange juice |
| 1 |
|
(14 1/2-ounce) (8 1/4 cups) package herb seasoned cubed stuffing |
| 1 |
|
cup LAND O LAKES® Butter, melted |
| 6 |
|
ribs (3 cups) celery, sliced 1/2-inch |
| 2 |
|
medium (1 cup) onions, chopped |
| 2 |
|
teaspoons salt |
| 1/2 |
|
teaspoon pepper |
| 1/4 |
|
teaspoon allspice |
| 1 |
|
(18 to 22-pound) fresh or frozen turkey, thawed |
| 1/2 |
|
cup orange juice |
| 2 |
|
(10-ounce) packages frozen cranberry-orange sauce |
Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves (9 to 11 minutes); cool 15 minutes.
Meanwhile, combine all remaining stuffing ingredients in large bowl. Stir in cranberry mixture.
Heat oven to 325°F. Stuff turkey with stuffing. Place turkey on rack in roasting pan. Bake as directed on turkey package or approximately 5 to 6 hours. (Meat thermometer should read 180°F in thigh.)
Meanwhile, combine all sauce ingredients in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes). Loosely cover turkey with aluminum foil if browning too quickly. Serve sauce with turkey.
Recipe Tip
To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish. Bake, uncovered, for 60 to 70 minutes or until celery is tender.
