I came up with this recipe one holiday when my family asked that I make something other than the same old turkey. They loved this fruity version.
-- Christal Helman, Lisbon, Ohio
You Will Need
1 package (14 ounces) unseasoned stuffing cubes
1 small onion, chopped
1 medium tart apple, peeled and chopped
1 celery rib, chopped
1 cup raisins
1 cup hot water
1 cup butter, melted
1 tablespoon poultry seasoning
1 turkey (10 to 12 pounds)
Glaze:
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1 can (11 ounces) mandarin oranges, undrained
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Gravy:
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
What to Do
1. In a large bowl, combine the first eight ingredients. Loosely stuff into turkey just before baking. Place remaining stuffing in a greased 1-qt. baking dish; cover and refrigerate
until ready to bake. Skewer turkey openings; tie drumsticks
together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1 hour.
2. Meanwhile, in a blender, combine the glaze ingredients;
cover and process until smooth. Cover and refrigerate 1 cup for gravy. Brush turkey with some of the remaining glaze. Add 1/2 in. of hot water to roasting pan. Bake 2-1/2 to 3 hours longer or until a meat thermometer reads 180° for
turkey and 165° for stuffing, basting two to three times with
glaze and occasionally with pan drippings (cover loosely
with foil if turkey browns too quickly).
3. Discard any unused basting glaze. Cover and bake additional stuffing for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
4. Cover turkey and let stand for 20 minutes before removing
stuffing and carving turkey.
For gravy:
1. Loosen browned bits from roasting pan. Pour pan drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup.
2. In a 2-cup measuring cup, combine pan
drippings and enough water or broth to measure 2 cups. In a large saucepan, combine the flour, salt and pepper; gradually whisk in the reserved 1/4 cup fat and dripping mixture until blended.Cook and stir over medium-high heat until thickened and bubbly. Stir in the reserved glaze. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Serve with turkey.
Serves 10-12 (2-1/2 cups gravy).