Taste of Home - October/November 2009

GLK 8 E<N KN@JK FE

scarborough fair
herb-roasted turkey
stuffing

PREP: 30 MIN. BAKE: 25 MIN.

PREP: 20 MIN.

YIELD: 9 SERVINGS

BAKE: 3-1/4 HOURS + STANDING

YIELD: 14 SERVINGS

April Greenwood // LAKEWOOD, CO

1/2 cup olive oil, divided

“A variety of types and textures of
breads is key to making this scrump- 4 garlic cloves, minced
tious herb stuffing. For a delicious

1 tsp. salt

variation, you can add cooked

1/4 tsp. pepper

sausage or pine nuts.”

1 turkey ( 14 to 16 lbs.)

10 cups torn assorted breads,

such as French, whole wheat, rye,

pumpernickel and plain bagels

8 fresh sage leaves plus 4 fresh

sage sprigs, divided

1/4 cup minced fresh parsley

6 fresh thyme sprigs, divided

1/4 cup minced fresh sage

4 medium onions

2 Tbsp. minced fresh rosemary

5 celery ribs

2 Tbsp. minced fresh thyme

5 medium carrots

1/2 tsp. salt

3 medium parsnips

1/4 tsp. pepper

In a small bowl, combine 1/4 cup

2 eggs, beaten

oil, garlic, salt and pepper. With

fingers, carefully loosen skin from

1 can (14-1/2 oz.)

reduced-sodium chicken broth

the turkey breast; rub mixture

under the skin. Place sage leaves

1/2 cup butter, melted

and two thyme sprigs under the

In a large bowl, combine the

skin. Secure skin to underside of

breads, herbs, salt and pepper.

breast with toothpicks.

Combine the eggs, broth and but- Cut onions into wedges and the

ter; add to bread mixture and stir

celery, carrots and parsnips into

until moistened.

2-in. lengths. Place about a fifth

Transfer to a greased 13-in. x 9-in. of the onions, celery and carrots

baking dish. Bake, uncovered, at

in the turkey cavity; add sprigs and

350° for 25-30 minutes or until a

remaining thyme. Place remaining

thermometer reads 160°.

vegetables in a roasting pan. Place

EDITOR’S NOTE: This recipe may also be dou-
bled to stuff a 14-lb. turkey (use 1/2 cup egg
substitute in place of the 2 eggs). Bake until

turkey, breast side up, over vegeta-

bles. Brush with remaining oil.

a meat thermometer reads 180° for the turkey
and 165° for the stuffing.

Bake at 325° for 3-1/4 to 3-3/4

HOW-TO:
Place fresh
herbs under
turkey skin:
SAGE
& MORE
use this herb, go
to tasteofhome.
com/plus
MORE!
?FC@;8P J@;< ;@J?<J

Chef Tyler Florence

S V T T F M T 4 Q S P V U T 4 B M B E X J U I 1BODFUUB BOE $SBOCFSSJFT INGREDIENTS 6 ounces pancetta, cut into small dice (1 1/2 cups) 2 pounds baby brussels Kosher salt and freshly ground black pepper DIRECTIONS then serve. Makes 4 to 6 servings For even more ways to enjoy cranberries, visit www.OCEANSPRAY.COM

hours or until a meat thermometer For more ways to

sprouts, leaves separated
3 tablespoons shallots, fi
nely chopped 1 clove garlic, minced 1/4 cup Ocean Spray ® Craisins ® Original Dried Cranberries 2 tablespoons balsamic vinegar 1/4 cup chicken stock

reads 180°, basting occasionally

with foil if turkey browns too

quickly. Cover and let stand for
to make gravy.

with pan drippings. Cover loosely

20 minutes before carving turkey.

In a large sauté pan over medium heat, add
a 2 count of olive oil and add the pancetta.

Cook until the fat renders, 2 to 3 minutes

and the pancetta is nice and crispy. Add the

Discard vegetables; use drippings

garlic, shallots, cranberries and separated
brussels sprout leaves. Toss well to combine

all the ingredients. Add the balsamic and

chicken stock and continue to cook until the