A lovely turkey, stuffed with dressing and cranberries, and roasted to perfection, make this a classic that is not only easy on the budget, but impressive in flavor!
- 1 10 to 12 pound turkey, cleaned
- For the Dressing:
- 1 cup dried cranberries
- 1/2 cup diced onions
- 3 cloves garlic, finely chopped
- 3 1/2 cups light rye bread, torn into bite-sized pieces
- 2 tbsp butter
- salt and pepper to preference
- To prep the Bird:
- 1 tsp dried Basil
- McCormack's NO SALT ADDED Citrus pepper
- Freshly picked baby carrots , washed and thinly sliced
- 1/2 each green, red, yellow, and orange sweet pepper, coarsely sliced
- about 1 1/2 cups freshly picked celery
- 1 lb fresh Asparagus
- For the Gravy:
- stalks and roots from the fresh vegetables
- tops and stem of the peppers
- liver, kidneys, heart and neck of turkey
- 3 tbsp salt-reduced Kikkoman Soy sauce
- 1 tbsp Worcestershire sauce
- rice flour (to thicken)
- 5 cups cold water
- # Make the dressing with its listed ingredients.
- # Do NOT soften the stuffing mixture with boiling water, but place the DRY ingredients into the lower cavity of the bird. And remaining may be stuffed into the neck cavity.
- # Add the butter into the cavity, and close by folding the legs up and securing
- # Cover wing tips with a piece of tinfoil to prevent them from charring
- # Place in moderate oven, covered with tinfoil at 350*F.
- # Baste often with the vegetable broth made from the roots and veggie tops; method to follow for making...
- # To make the Veggie broth:
- # Place cleaned tops and roots of vegetables into a pot of clean cold water, about 3 cups
- # add 2 tbsp soy sauce and the Worcestershire sauce.
- # Bring SLOWLY to the boil, then reduce to simmer for 30 minutes
- # As the bird roasts, baste it with the liquid, which will heartily intensify the flavor of the turkey.
- # To make the gravy:
- # Place the bird's heart, liver, kidneys and neck into 2 cups cold water.
- # Slowly heat until just under boiling, and keep simmering for bout one hour.
- # Note: ALL these preparation steps take place while the turkey is roasting; therefore I did not add this to the cooking time!
- # When this broth is cooked, break up the liver, kidneys, and remove the heart and neck; discard these. KEEP THE BROTH!
- # Puree the liver and kidneys, and add to the broth.
- # When the turkey is cooked, remove it from the oven, and tent with foil about 15 minutes
- # Bring the roasting pan to the stove top
- # add this gravy mixture to the pan drippings, and cook further, well finishing the liver and kidneys. Now that they are pureed, finishing will take little time.
- # Stir well, or beat with a mixer, and slowly add enough rice flour to thicken.
- # The vegetables are stir fried, with the exception of the potatoes, which are boiled and mashed well, with an addition of buttermilk, butter, salt, pepper, and parsley to your preference.
- # Other veggies commonly used in typical Canadian Thanksgiving dinners include corn niblets, pureed or mashed turnip, homemade rolls, etc...
|Amount Per Serving||%DV|
|Serving Size 774g|
|Recipe makes 8 servings|
|Calories from Fat 168||19%|
|Total Fat 18.82g||24%|
|Saturated Fat 6.55g||26%|
|Trans Fat 0.0g|
|Total Carbs 72.59g||19%|
|Dietary Fiber 9.0g||30%|