BIRD WATER DISHES RECIPES

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APRICOT RECIPES | BBC GOOD FOOD



Apricot recipes | BBC Good Food image

A relative of the peach, this sweet, small stone fruit has soft velvety skin and a creamy texture.

Provided by Good Food team

Number Of Ingredients 1

THANKSGIVING STUFFED TURKEY RECIPE: HOW TO MAKE IT



Thanksgiving Stuffed Turkey Recipe: How to Make It image

I've tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother's simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. —Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 50 minutes

Prep Time 50 minutes

Cook Time 04 hours 00 minutes

Yield 24 servings (3 cups gravy, 16 cups stuffing).

Number Of Ingredients 20

1 turkey (16 to 18 pounds) with giblets and neck
3/4 cup butter, divided
1/2 teaspoon garlic salt
1/2 teaspoon paprika
2 large onions, chopped
3 celery ribs, chopped
2 medium carrots, finely chopped
2 loaves (1 pound each) day-old egg bread, cubed
1 cup chopped fresh parsley
1 cup chicken broth
1/4 cup egg substitute
GRAVY:
1 medium carrot, halved
1 celery rib, halved
1 small onion, quartered
1 bay leaf
6 whole peppercorns
1/4 teaspoon salt
4-1/2 cups water, divided
6 tablespoons all-purpose flour

Steps:

  • Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; add vegetables. Cook and stir until tender, 5-7 minutes. In a large bowl, combine bread cubes, parsley and vegetable mixture; stir in broth and egg. Divide mixture between 2 greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining 1/2 cup water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.

Nutrition Facts : Calories 534 calories, FatContent 24g fat (9g saturated fat), CholesterolContent 199mg cholesterol, SodiumContent 408mg sodium, CarbohydrateContent 22g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 53g protein.

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