Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Old Fashioned Turkey And Stuffing With Creamy Pan Gravy

Stuffing And Turkey
6 crusty rolls, about 1 lb. broken
into small pieces
1 lb. ground pork
Turkey giblets, diced
3 apples, cored and chopped, about 5 cups
2 ribs celery chopped, about 2 cups
1 medium onion, chopped
2 eggs, lightly beaten
2 tsp. salt
1 tsp. dried sage
tsp. pepper
12-14 lb. turkey, thawed if frozen, neck and giblets removed
cup butter, melted
3 tbs. all-purpose flour
cup milk
Chicken broth, as needed
tsp. dried oregano
tsp. salt
tsp. pepper
cup dry sherry

Preheat oven to 350 degrees. For stuffing, soak roll pieces in water, squeeze almost dry; set aside. In large skillet over high heat cook pork with giblets, breaking up meat with spoon, until browned, about 8 minutes.
Remove meat with slotted spoon; set aside. To drippings in skillet add apples, celery and onion; cook until just softened, about 10 minutes. In large bowl combine bread, meat mixture, vegetable mixture, eggs, salt, sage and pepper. Fill turkey body and neck cavities with stuffing; truss, if desired. Place remaining stuffing in covered 6-cup casserole. Place turkey on rack set in roasting pan. Pour melted butter over turkey. Roast, basting every 30 minutes with pan juices, until thermometer inserted into thickest part of thigh registers 180 degrees 3-3 hours. Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving. Meanwhile, for gravy, skim fat from pan juices, reserving 3 tbs. fat. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes. Combine milk and pan juices with enough broth to equal 2 cups. Add to roasting pan with oregano, salt and pepper; bring to boil. Add sherry, cook until mixture thickens slightly, about 2 minutes. Serve with turkey.

         ©2007-2017 All rights Reserved.