Roasting turkey and Making Stuffing

We had 17 Lb. Turkey. We kept roasting simple. All I did washed Turkey really well.
I rubbed olive oil in and out of the Turkey.
I chopped 3 apples in 4 pieces, also sliced 2 oranges.
Stuffed all fruits inside of the bird.
Set the oven for 325F
Placed the bird on a rack and roasted
Place the probe towards to thickest part on the breast
Set the probe temperature 170F
Ovens probe temperature starts with 70F and increase gradually up to 170 F.
It takes 2 hours.
No braising necessary.
Turkey juice stays in, Turkey browns so well and breast meat was very juicy.

Stuffing:
2 loaf of bread
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1 1/2 C celery stalks

3/4 C walnut (chopped in big pieces)

1 ½ roll Italian sausages (sautéed)

1/3 C Giblets (chopped in small pieces)

3 sticks (1 ½ C) of Butter

1 C Onion (chopped in cubes)

Poultry seasoning:

1 Tbsp. basil

1 Tbsp. rosemary

1 Tbsp sage

1/2 Tbsp. marjoram

1 Tbsp. thyme

1Tbsp. oregano

1 ½ Celery (chopped in cubes)

1/3 C dried cherry (or cranberry)

1/3 C raisin

1/3 C sautéed white button mushroom (if desired)

3/4 Lt. chicken Stock (warm)

Making:
You can find many different recipes searching on line looking at cookbooks, getting hand-to-hand recipes. We again kept it simple this year.

Melt the butter in a small saucepan

Add onions straight into the butter and simmer it for 15 minutes.

Pull two different kind of bread loafs into small cubes into big casserole.

Mix the walnuts in to the bread

Mix the celery into the bread mix

Add spices, mix well

Stir in the butter- onion mix make sure spices and onion-butter blend in to the bread mix well enough

Add sausage

Add cranberry (or cherry)

Add raisins

Add mushroom

Stir all in once and transfer in to the baking dish

Drizzle the warm chicken stock all at once

**At this step you may stuff the Turkey and bake stuffing along with turkey.

We baked separately at 350F for 1 hr.
11/26/2015
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