Present a picture-perfect turkey with this recipe, filled with cranberry and orange bread stuffing, to complete the perfect Thanksgiving or Christmas dinner.
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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.