Stuffed Holiday Turkey

Each Thanksgiving families prepare their own traditional meal. These meals have been passed down from generation to generation, and with maybe a few new recipes sitting on the table, the core of the meal remains the same. The dishes are as varied as the families they have originated from but a turkey is part of just about everyone's holiday feast. But again, just as varied are the side dishes, so is the stuffing found in a roasted bird.

Perhaps you are partial to a bread stuffing, or a meat stuffing, or a fruit stuffing. Whatever your preference there are a few universal healthy cooking guidelines to follow in preparing your stuffed turkey for your family's well being.


Tips On Preparing & Cooking A Stuffed Turkey:

* A stuffed turkey takes longer to cook than an unstuffed one.

* Never stuff a turkey until just before you are ready to place it in the oven. By stuffing it too early, bacteria is invited to take hold.

* Placing a roasting bag, or even better a cheesecloth bag inside the turkey cavity to hold the stuffing makes for easy removal of the stuffing when cooking is complete.

* Always stuff the turkey loosely. Compact stuffing will produce clumpy stuffing.

* Close the opening with either kitchen twine and poultry needle or with poultry skewers.

* Make sure the stuffing cooks to at least 165 degrees.

* Never store a turkey with stuffing still inside. Again, you would be inviting bacteria to grow.



Favorite Bread Stuffing (Low-Fat)

1/2 cup water
1 onion, chopped
3 cups sliced mushrooms (about 1/2 lb.)
2 celery stalks, thinly sliced
4 cups cubed bread
1/3 cup finely chopped parsley
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/8 teaspoon black pepper
1/2 teaspoon salt
1 cup very hot water or vegetable stock

Heat 1/2 cup water in a large pot or skillet. Add the onion and cook 5 minutes. Add the sliced mushrooms & celery and cook over medium heat, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Preheat oven to 350F. Stir in bread & spices, salt & pepper. Lower the heat & continue cooking for 3 minutes, then stir in the water or stock, a little at a time, until the dressing obtains the desired moistness. Spread in an oil-sprayed baking dish, cover & bake for 20 minutes. Remove the cover and bake 10 more minutes.

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Slow Cooker Stuffing

1 stick butter or margarine
1 cup onion -- finely chopped
1 cup celery -- finely chopped
1 can mushrooms -- (8 ounce) drained
1/4 cup parsley -- chopped
1 1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
12 cups toasted bread cubes
2 eggs -- well beaten
1 1/2 cups chicken bouillon

Melt butter in skillet. Add onion and celery and sauté until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven equals 12 cups toasted bread cubes.

Source: Butterball Makes Any Dinner Special Cookbook.

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Cranberry-Rice Stuffing

1/4 cup brown rice - uncooked
3/4 cup water
1 tablespoon vegetable oil
1 1/2 cups mushrooms -- (1 1/2 lb) sliced
1 cup fresh or frozen cranberries
1/4 teaspoon dried thyme
1/4 teaspoon dried basil

Cook the rice in the water until tender, about 1 hour. Sauté the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend. Use in chicken roaster or double the recipe for turkey stuffing.

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