Roasted Turkey and Cranberry Fruit Dressing
14-16 Pound WHOLE TURKEY, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
2 Tablespoons unsalted butter
2 Medium onions, chopped
16 Ounces jellied cranberry sauce
1/3 Cup light brown sugar
3 Cups herb-seasoned stuffing mix
2 Cups mixed dried fruit, chopped
1 Cup celery, chopped
2/3 Cup onion, chopped
1 Cup whole cranberry sauce
1/2 Teaspoon ground sage
1/2 Teaspoon thyme
1-1/2 Cups TURKEY BROTH or reduced-sodium chicken bouillon
vegetable cooking spray
As needed pears or apples
As needed red grapes
As needed celery leaves
Remove giblet (discard liver), neck and any visible fat from turkey;
reserve for stock. Rinse turkey with cold running water and drain
well. Blot dry with paper towels.
Season inside and outside of turkey with salt and pepper.
Tie drumsticks together and twist wing tips behind the back.
Place turkey, breast side up, on a wire roasting rack (sprayed with
non-stick cooking spray) in shallow pan. Cover loosely with foil.
Roast turkey in a preheated 325 degree F oven about 2-1/2 hours,
basting with pan juices.
Meanwhile, in a saucepan, melt butter over medium heat and cook
onions with salt and pepper, stirring occasionally, 15 minutes or
until very soft. (If onions begin to brown, lower heat.)
Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to
low and simmer, stirring occasionally, 10 minutes.
Remove foil and pour glaze over bird.
Continue to roast ½ to 1-¼ hours or until the thermometer registers
180 degrees F in the thigh and 170 degrees F in the breast.
Remove turkey from oven. Allow turkey to rest for 10-15 minutes
In medium-size bowl combine stuffing mix, dried fruit, celery,
onion, cranberry sauce, sage, thyme and turkey broth.
Coat a 2-quart oven-proof dish with non-stick vegetable cooking
spray. Spoon dressing in dish and bake uncovered at 325 degrees F
for 40 to 45 minutes or until the internal temperature reaches 165
Transfer turkey to platter and garnish with fruits and celery