Turkey with Apricot-Water Chestnut Stuffing Recipe

Looking for an easy Turkey With Apricot-Water Chestnut Stuffing recipe? Learn how to make Turkey With Apricot-Water Chestnut Stuffing using healthy ingredients.


Submitted by carol_johnson

Makes 1 serving



This turkey dinner illustrates the 19th century notion that anything worth doing is worth doing on a grand scale! I got my idea for this stuffing recipe from one of my Victorian decorating magazines, but I changed many of the ingredients. My family LOVES this stuffing - We had a house full of 12 guests for Christmas this year and everyone raved about this stuffing

Recipe Ingredients for Turkey With Apricot-Water Chestnut Stuffing

1 pound sourdough bread, cut into 1/2-inch cubes 1/3 cup butter 1/2 cup slivered almonds 1 1/2 cups chopped onion 1 1/2 cups chopped cel

Recipe Directions for Turkey With Apricot-Water Chestnut Stuffing

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Spread the bread cubes out onto a baking sheet, and toast in the preheated oven until lightly browned, stirring once. Set the bread cubes aside. Turn oven heat down to 325 degrees F (165 degrees C).

  3. Melt butter in a large skillet, and cook and stir the almonds until very lightly browned, about 3 minutes; remove the almonds with a slotted spoon and set aside. Cook and stir the onion and celery in the same skillet until the onion begins to turn translucent, about 5 minutes; stir in poultry seasoning and salt until well mixed. Pour the vegetables into a large mixing bowl.

  4. Stir toasted bread cubes, almonds, water chestnuts, dried apricots, and dried currants into the vegetable mixture; stir in the chicken broth until the stuffing is evenly moist.

  5. Rinse and dry the turkey well, inside and out, using paper towels. Place the stuffing lightly into the turkey cavities. Fold the wings underneath the turkey, and place the stuffed bird breast side up onto a roasting rack over a roasting pan. Spray the turkey with cooking spray. Place pieces of aluminum foil onto the neck cavity and over the stuffing showing in the main cavity to prevent overbrowning.

  6. Spoon any leftover stuffing into a baking dish, pour in water, cover with foil, and refrigerate the dish. About 1 hour before serving time, bake the dish of stuffing in the oven.

  7. Roast the bird in the 325-degree oven until the skin is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 4 1/2 to 5 hours. Allow the turkey to stand for about 20 minutes before removing stuffing and carving the meat.

Categories

Main Dish

Nutrition Facts
Serving Size 453.6g
Amount Per Serving
Calories
1311
Calories from Fat
75
% Daily Value*
Total Fat
8.3g
13%
Saturated Fat
2.3g
11%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
2948mg
123%
Potassium
581mg
17%
Total Carbohydrates
256.0g
85%
Dietary Fiber
10.9g
44%
Sugars
11.6g
Protein
53.3g
Vitamin A 0% Vitamin C 1%
Calcium 20% Iron 92%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • High in selenium
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