Present a picture-perfect turkey with this recipe, filled with cranberry and orange bread stuffing, to complete the perfect Thanksgiving or Christmas dinner.
3 cups fresh or frozen cranberries
3/4 cup sugar
1 1/2 cups orange juice
1 (14 1/2-ounce) package (8 1/4 cups) herb seasoned cubed stuffing mix
1 cup Land O Lakes® Butter melted
6 ribs (3 cups) celery, sliced 1/2-inch
1 large (1 cup) onion, 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, 9-11 minutes or until cranberries pop and sugar dissolves; 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 5-6 hours. (Meat thermometer should read 165°F in thigh.)
Meanwhile, combine all sauce ingredients in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until melted. Loosely cover turkey with aluminum foil if browning too quickly. Serve sauce with turkey.
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.
Explore reviews fromour online community
We used this recipe without the sauce. Everyone enjoyed it and I recieved a call this year for the recipe! So it was well remembered.