MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Turkey w/Cranberry Stuffing
Categories: Poultry, Fruits, Herbs, Vegetables, Breads
Yield: 20 servings

12 oz Italian or French bread; in
- 1/2" cubes
2 tb Butter
1 1/2 c Chopped onions
1 1/2 c Chopped celery
2 ts Poultry seasoning
1 ts Dried thyme
1/2 ts Dried rosemary
1/4 ts Salt
1/4 ts Black pepper
1 c Coarse chopped fresh
- cranberries
1 tb Sugar
Cooking spray
3/4 c Chicken broth
10 lb Turkey; thawed if frozen

Set oven @ 375┬║F/190┬║C.

Arrange bread on 2 (15" X 10") jelly roll pans. Bake 12
minutes or until lightly toasted. Reduce oven temp to
350┬║F/175┬║C.

Melt butter in large saucepan over medium heat. Add
onions and celery; cook and stir 8 minutes, or until
vegetables are tender.

Remove pan from heat; stir in bread cubes, poultry
seasoning, thyme, rosemary, salt and pepper. Combine
cranberries and sugar in small bowl; mix well. Stir into
saucepan. Gently stir broth into saucepan.

Spray roasting pan and rack with nonstick cooking spray.
Remove giblets from turkey. Rinse turkey and cavity with
cold water; pat dry with paper towels. Fill turkey
cavity loosely with stuffing; place any remaining
stuffing in casserole sprayed with nonstick cooking
spray. Cover and refrigerate until baking time.

Place turkey, breast side up, on rack in prepared
roasting pan. Bake 3 hours. Transfer turkey to cutting
board; loosely tent with foil.

Increase oven temperature to 375┬║F/190┬║C. Place covered
casserole of stuffing in oven. Bake casserole, covered,
25 to 30 minutes, or until heated through.

Slice turkey and serve with cranberry stuffing.

Yield: 20 servings

RECIPE FROM: https://www.diabetesselfmanagement.com

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