© Chef Suman 2011 All Rights Reserved
Holiday Turkey with Stuffing Details: Prep Time : 30 Minutes Cook Time:  3.5 Hours Minutes Ready Time :  4 Hours Ingredients 1 (15 lbs) Turkey ¼ cup Chopped fresh herbs (thyme, oregano, sage) ¼ cup Finely chopped shallots 2 tablespoons Finely chopped Garlic ¼ cup Apple juice ¼ cup Pomegranate Juice 2 tablespoon Cajun Seasoning 2 tablespoon Butter Stuffing: 1 cup of Butter 3 Cups of Chopped Onions 3 cups of Chopped Celery 3 cups of Chopped Carrots 2 tablespoon of Chopped Garlic 2 Cups of Pomegranate Seeds 2 cups of Cranberry (dried) ½ cup of Poultry Seasoning 2 loaves of Whole wheat or Multigrain Bread 2 cups of Chopped Walnuts ¼ cup of Chopped Fresh Sage 1 Cup of Apple juice 1 cup of Pomegranate Juice 10 cups of Chicken Stock ½ cup of chopped parsley Directions: 1. In a large mixing bowl, mix together all ingredients for the turkey, except the turkey and the butter. 2. Marinade the turkey over night or for 24 hours. 3. In a preheated oven of 325 F, Roast the Turkey (breast side down) for approx 3 ½ hours or till the internal temperature of the turkey reaches 185F, basting every 20 minutes with the melted butter ( 2 tablespoons) and the pan drippings. 4. For the Stuffing: In a large heavy bottom sauce pan, heat the 1 cup of butter, and add the onions, celery and the carrots and sauté till golden brown. 5. Add the garlic and sauté for another 2 minutes. 6. Add the pomegranate seeds and the cranberries, and continue to sauté for 2 more minutes. 7. Add in the poultry seasoning, fresh sage, apple juice and the pomegranate juice and continue to cook for 1 more minute. 8. Add in the Bread and mix well, continuing to cook. 9. Add the Chicken stock, one cup at a time, till the bread cooks, and absorbs the liquid. 10. Turn off the heat and add the chopped walnuts and the parsley. 11. Serve Hot along with the Roasted Turkey.
An International style, with vast cultural diversity, driven by a commitment to sustainability and innovation
Recipe   Archives WHO CHEF’S TABLE FAN  PAGE RECIPES of the week RECIPES RECIPES of the week RESUME