Ingredients Jump to Instructions ↓

  1. 4 cups tart apples - peeled, cored and chopped

  2. 3 cups sliced almonds

  3. 1 1/2 cups chopped onion

  4. 1 1/2 cups chopped celery

  5. 1/2 cup butter or margarine

  6. 2 teaspoons salt

  7. 2 teaspoons ground cinnamon

  8. 2 teaspoons poultry seasoning

  9. 12 cups cubed whole wheat bread

  10. 2 cups raisins

  11. 1 cup apple cider or apple juice

  12. 1/2 cup egg substitute

  13. 1 (16 pound) turkey

  14. 1 1/2 cups water GRAVY:

  15. 2 teaspoons chicken bouillon granules

  16. 1/2 teaspoon poultry seasoning

  17. 1/4 teaspoon pepper

  18. 1/2 cup all-purpose flour

  19. 1 cup milk

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix. Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan. Bake, uncovered, at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 180 degrees F for the turkey and 165 degrees F for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving. For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing. ');


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