Cook the Book: Turkey with Stuffing

Dairy Free
Very Healthy
Health score
79%
Cook the Book: Turkey with Stuffing
45 min.
4
2171kcal

Suggestions


Welcome to a culinary delight that brings warmth and comfort right to your dining table! This Turkey with Stuffing recipe is not just a meal; it's a celebration of flavors and textures, perfect for lunch, dinner, or any special occasion. With a health score of 79, you can enjoy a satisfying dish that aligns with your health-conscious choices, making it an excellent option for those looking to savor a very healthy and dairy-free feast.

Imagine succulent turkey enveloped in a rich stuffing, infused with the vibrant notes of roasted vegetables, dried cherries, and earthy mushrooms. Each bite is a perfect harmony of savory and sweet, creating a symphony of taste that will have your guests asking for seconds. The combination of challah bread and chopped pecans adds a delightful crunch, while the warmth of herbs like sage and parsley elevates the dish to gourmet status.

This recipe is not only nutritious but also quick to prepare, taking just 45 minutes to create a meal that serves four, with a calorie count of 2171 kcal. Whether you're gathering family for a holiday feast or simply enjoying a satisfying weeknight dinner, this turkey with stuffing is sure to impress. Embark on this flavor adventure and let the aromas fill your kitchen, enticing everyone to the table. Get ready to carve up some delicious memories!

Ingredients

  • cup celery chopped
  • cups egg bread loaf - crusts cut into 1/2-inch cubes
  • quart chicken broth 
  • ounces cherries dried
  • teaspoons parsley dried
  • teaspoons rubbed sage dried
  • large eggs beaten
  • cup bell pepper green chopped
  • tablespoon kosher salt for the turkey
  • ounces mushrooms dried
  • cup onion chopped
  • ounces pecans chopped
  • teaspoon pepper black freshly ground for the turkey
  • 12 pound turkey 
  • tablespoon vegetable oil for the turkey

Equipment

  • bowl
  • frying pan
  • oven
  • mixing bowl
  • sieve
  • roasting pan
  • microwave
  • colander
  • cutting board
  • funnel

Directions

  1. Heat the oven to 400°F.
  2. Put the turkey in a deep bowl with the stuffing end up. Set aside.
  3. Heat the chicken broth in an electric kettle (or in the microwave in a microwave-safe vessel).
  4. Put the mushrooms in a heatproof bowl and pour the broth over them. Cover and set aside for 35 minutes.
  5. Toss the onion, celery, and bell pepper with the oil and salt in a large mixing bowl.
  6. Spread the vegetables on a half sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the bread cubes over the vegetables, return to the oven, and continue cooking.
  7. Drain the mushrooms in a colander or sieve, reserving 1 cup of liquid. Chop the mushrooms and put them in a large microwave-safe bowl with the vegetables and bread, reserved soaking liquid, cherries, pecans, eggs, sage, parsley, and black pepper. Stir well to break up the pieces of bread. Use your hands to combine, if necessary. Fill the produce bag, if using, with the stuffing (a flexible cutting board folded into a funnel shape is best for this).
  8. Heat the stuffing in the microwave on high for 6 minutes.
  9. While the stuffing is heating, rub the bird with oil and season with salt and pepper. Working quickly, place the stuffing in the cavity of the turkey to avoid losing heat (again, a flexible cutting board is best for this).
  10. Place the turkey on a rack in a roasting pan and season with salt and pepper. Roast on the middle rack of the oven for 45 minutes. Reduce the oven temperature to 350°F and cook for another 60 to 75 minutes, until the bird and the stuffing both reach an internal temperature of 170°F.
  11. Remove the stuffing if using the bag.
  12. Let the bird rest for 15 to 20 minutes before carving.
  13. Serve immediately.

Nutrition Facts

Calories2171kcal
Protein43.97%
Fat34.4%
Carbs21.63%

Properties

Glycemic Index
35.75
Glycemic Load
1.27
Inflammation Score
-10
Nutrition Score
69.503912842792%

Flavonoids

Cyanidin
1.52mg
Delphinidin
1.03mg
Catechin
1.03mg
Epigallocatechin
0.8mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.33mg
Apigenin
2.98mg
Luteolin
2.04mg
Isorhamnetin
2.17mg
Kaempferol
0.34mg
Myricetin
0.01mg
Quercetin
9.04mg

Nutrients percent of daily need

Calories:2171.29kcal
108.56%
Fat:81.84g
125.9%
Saturated Fat:19.21g
120.07%
Carbohydrates:115.74g
38.58%
Net Carbohydrates:105.61g
38.4%
Sugar:23.3g
25.89%
Cholesterol:883.86mg
294.62%
Sodium:4442.21mg
193.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:235.34g
470.68%
Vitamin B3:83.87mg
419.33%
Selenium:270.02µg
385.74%
Vitamin B6:6.14mg
307.06%
Phosphorus:2092.73mg
209.27%
Vitamin B12:12.24µg
204%
Vitamin B2:2.93mg
172.24%
Zinc:19.97mg
133.12%
Manganese:1.96mg
98.06%
Vitamin B1:1.45mg
96.77%
Vitamin B5:9.23mg
92.31%
Iron:15.55mg
86.36%
Potassium:2746.63mg
78.48%
Magnesium:310.86mg
77.72%
Folate:291.95µg
72.99%
Copper:1.36mg
67.89%
Vitamin A:2328.18IU
46.56%
Vitamin C:34.22mg
41.48%
Fiber:10.13g
40.51%
Calcium:358.34mg
35.83%
Vitamin D:4.14µg
27.58%
Vitamin K:21.09µg
20.09%
Vitamin E:2.39mg
15.96%