TURKEY WITH CRANBERRY STUFFING RECIPE - PILLSBURY.COM
Stuffing with dried cranberries rallies around turkey in this slow-cooker medley that earns high marks for both taste and ease of preparation.
Provided by Pillsbury Kitchens
Total Time 8 hours 30 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In medium bowl, mix stuffing mix, celery, onion and poultry seasoning. Stir in broth to moisten. Stir in cranberries.
- Spoon half of stuffing into slow cooker. Sprinkle turkey with salt and pepper; place over stuffing. Spoon remaining stuffing around turkey.
- Cover; cook on Low heat setting 8 to 9 hours.
- About 15 minutes before serving, remove turkey from slow cooker; keep warm. Stir stuffing and cooking juices until mixed. Cover; let stand about 10 minutes. Meanwhile, in 1-quart saucepan, heat gravy.
- Cut turkey into serving pieces. Serve with stuffing and gravy.
Nutrition Facts : Calories 500 , CarbohydrateContent 53 g, CholesterolContent 145 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 44 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 1700 mg, SugarContent 14 g, TransFatContent 0 g
CRANBERRY ORANGE STUFFED TURKEY RECIPE | LAND O’LAKES
Present a picture-perfect turkey with this recipe, filled with cranberry and orange bread stuffing, to complete the perfect Thanksgiving or Christmas dinner.
Provided by Land O'Lakes
Categories Savory Side Dish Orange Cranberry Turkey Main Course Meat, poultry, and seafood Fruit Fruit Sauce and Condiments
Total Time 0 minutes
Prep Time 45 minutes
Yield 15 servings
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 870 calories, FatContent 31 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 395 milligrams, SodiumContent 730 milligrams, CarbohydrateContent 40 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 104 grams
More about "turkey cranberry stuffing recipe recipes"
CRANBERRY ORANGE STUFFED TURKEY RECIPE | LAND O’LAKES
From landolakes.com
Reviews 5
Total Time 0 minutes
Category Savory, Side Dish, Orange, Cranberry, Turkey, Main Course, Meat, poultry, and seafood, Fruit, Fruit, Sauce and Condiments
Calories 870 calories per serving
- 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.
DRIED CRANBERRY AND APPLE TURKEY STUFFING RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 584.2 per serving
- Stuff into the turkey.
TURKEY BREAST WITH CRANBERRY ALMOND STUFFING RECIPE ...
From myrecipes.com
- Preheat oven to 350°F. Rub turkey all over with canola oil, salt and pepper. Cut away any excess skin from turkey's neck. Place in a roasting pan with a rack, breast side down. Roast for 1 hour, then use tongs to turn breast side up, and roast 45 more minutes, or until a meat thermometer inserted in the thickest part of the breast registers 170°F. Meanwhile, bring 1 1/2 cups of water and the butter to a boil; add stuffing mix and cranberries, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in almonds. Serve stuffing alongside turkey. Nutrition information per serving: Calories 339, Cholesterol 113 mg, Total fat 20 g, Fiber 2 g, Saturated 7 g, Calcium 47 mg, Monounsaturated 7 g, Magnesium 46 mg, Polyunsaturated 4 g, Sodium 237 mg, Carb 13 g, Potassium 337 mg, Protein 28 g, Vitamin E 3 mg To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
CRANBERRY STUFFING RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 25 minutes
Calories 160 per serving
- Stuff turkey just before roasting.
CRANBERRY CHRISTMAS TURKEY | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 252 calories per serving
- Remove the turkey from the fridge 1 hour before cooking to let it come up to room temperature. Preheat the oven to 220°C/425°F/gas 7. Finely chop the cranberries, then pick the leaves from a few thyme sprigs and mix with the butter, seasoning with a good pinch of sea salt and black pepper. Gently push a rubber spatula between the skin and the breast meat of the turkey to create a pocket, then push in half the butter and smooth it down with your fingers (see tip). Rub any excess butter from your hands over the skin, getting into all the nooks and crannies, then stuff half the remaining thyme sprigs into the cavity. Place the giblets in a large roasting tray with the remaining thyme, then sit the turkey on top and cover the bird snugly with tin foil. Place the turkey in the hot oven and immediately reduce the temperature to 180°C/350°F/gas 4. Cook for 25 to 30 minutes per kilo for a higher-welfare bird, or 35 to 40 minutes per kilo for a standard bird. After 2 hours 40 minutes, remove the foil and spoon some fat from the bottom of the pan over the bird. Carefully dip the bacon in the meat juices and drape or weave over the bird. Return the turkey to the oven for the remaining time, or until golden and cooked through. To check if it’s cooked, stick a knife into the thickest part of the thigh – if the juices run clear and the meat pulls apart easily, it’s cooked. If not, cook it for a bit longer then check again. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of foil and a tea towel, and leave to rest for up to 2 hours. Reserve the tray of giblets and juices to make my Chestnut gravy.
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