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Ingredients
Stuffing:
8 tablespoons butter, divided
1/2 cup finely chopped leeks
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups (about 11 ounces) seasoned bread cubes
1/2 cup raisins
1/2 cup coarsely chopped toasted walnuts
1 1/2 teaspoons poultry seasoning
2 2/3 cups reduced-sodium chicken broth, divided
Turkey:
1 (7-pound) whole turkey breast
2 tablespoons butter, melted
1 teaspoon salt, divided
1/4 teaspoon coarsely ground black pepper
3 cups (about) reduced-sodium chicken broth
1/3 cup all-purpose flour
Instructions
8 tablespoons butter, divided
1/2 cup finely chopped leeks
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups (about 11 ounces) seasoned bread cubes
1/2 cup raisins
1/2 cup coarsely chopped toasted walnuts
1 1/2 teaspoons poultry seasoning
2 2/3 cups reduced-sodium chicken broth, divided
Turkey:
1 (7-pound) whole turkey breast
2 tablespoons butter, melted
1 teaspoon salt, divided
1/4 teaspoon coarsely ground black pepper
3 cups (about) reduced-sodium chicken broth
1/3 cup all-purpose flour
1. To prepare stuffing, melt 2 tablespoons butter in a large nonstick skillet over medium-low heat. Add leeks, carrot and celery; cover and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper and transfer to a large bowl. Melt remaining 6 tablespoons butter in skillet and add to vegetables. Add bread cubes, raisins, walnuts, poultry seasoning and enough broth to moisten, about 2 cups. Mix well.
2. Preheat oven to 325F.
3. To prepare turkey, rinse turkey under cold water and pat dry. Slip fingers underneath skin to make a pocket. Fill pocket with about one-third of the stuffing. Transfer remaining stuffing to a casserole dish. Place turkey on rack in roasting pan; brush with 2 tablespoons melted butter and sprinkle with 1/2 teaspoon salt and pepper. Pour 3 cups water into pan.
4. Roast, basting occasionally and adding water to pan as necessary, until a meat thermometer inserted in thickest part of breast registers 170F, about 2 1/4 hours. Cover turkey with aluminum foil after the first hour of roasting.
5. During last 30 minutes, pour 2/3 cup broth over reserved stuffing, cover and place in oven with turkey. Bake 20 minutes; uncover, and continue baking 10 minutes.
5. Transfer turkey to serving platter. Pour pan drippings into 4-cup measuring cup and let stand 5 minutes. Pour fat that rises to the top into a small measuring cup; if necessary add melted butter to make 1/3 cup.
6. Add broth to remaining drippings to make 3 cups.
7. Place roasting pan on stove over low heat. Add the 1/3 cup fat mixture. Whisk in flour. Add broth mixture and cook, whisking to loosen browned bits on bottom, until thickened, about 5 minutes. Season with remaining salt and pepper. Carve turkey and serve with stuffing and gravy. Serves 10.
Recipe adapted with permission from Rick Rodgers’ Thanksgiving 101 (William Morrow, 2007). Relish 2008 Fall Supplement.
Nutritional Information
2. Preheat oven to 325F.
3. To prepare turkey, rinse turkey under cold water and pat dry. Slip fingers underneath skin to make a pocket. Fill pocket with about one-third of the stuffing. Transfer remaining stuffing to a casserole dish. Place turkey on rack in roasting pan; brush with 2 tablespoons melted butter and sprinkle with 1/2 teaspoon salt and pepper. Pour 3 cups water into pan.
4. Roast, basting occasionally and adding water to pan as necessary, until a meat thermometer inserted in thickest part of breast registers 170F, about 2 1/4 hours. Cover turkey with aluminum foil after the first hour of roasting.
5. During last 30 minutes, pour 2/3 cup broth over reserved stuffing, cover and place in oven with turkey. Bake 20 minutes; uncover, and continue baking 10 minutes.
5. Transfer turkey to serving platter. Pour pan drippings into 4-cup measuring cup and let stand 5 minutes. Pour fat that rises to the top into a small measuring cup; if necessary add melted butter to make 1/3 cup.
6. Add broth to remaining drippings to make 3 cups.
7. Place roasting pan on stove over low heat. Add the 1/3 cup fat mixture. Whisk in flour. Add broth mixture and cook, whisking to loosen browned bits on bottom, until thickened, about 5 minutes. Season with remaining salt and pepper. Carve turkey and serve with stuffing and gravy. Serves 10.
Recipe adapted with permission from Rick Rodgers’ Thanksgiving 101 (William Morrow, 2007). Relish 2008 Fall Supplement.
Per serving: 560 calories, 28g fat, 155mg chol., 52g prot., 23g carbs., 2g fiber, 970mg sodium.
