Ingredients Jump to Instructions ↓

  1. 3 celery ribs, chopped

  2. 2 medium onions, chopped

  3. 3/4 cup butter, divided

  4. 5 cups unseasoned stuffing cubes

  5. 1-1/2 cups chopped peeled tart apples (about 2 medium)

  6. 1 cup chopped walnuts

  7. 1/2 cup raisins

  8. 1/2 cup dried cranberries

  9. 1/4 cup egg substitute

  10. 1 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 1 to 2 cups chicken broth

  13. 1 turkey (14 pounds)

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness. Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 14 servings (10 cups stuffing).


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