Recipe: Apple-Glazed Roast Turkey With Stuffing and Gravy

Published November 7, 2007 at midnight

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Serves 14

1 (16- to 18-pound) turkey

12 ounces bacon slices, cut in ½-inch pieces

4 cups chopped onions

3 cups chopped celery

1 cup chopped dried apples

6 cups chopped, toasted pecans

1 1/2 teaspoons dried thyme

1 teaspoon rubbed sage

1 package (16 ounces) cornbread stuffing mix

2 1/2 cups low-sodium chicken broth, for stuffing

1/2 cup melted margarine or butter

1 cup apple jelly

1 cup apple juice

1/4 cup white balsamic vinegar

1/4 cup honey

1/2 teaspoon salt

1/4 cup all-purpose flour

2 cans (14 1/2 ounces each) low- sodium chicken broth, for gravy

STUFFING:

• Preheat oven to 350 degrees.

• Cook bacon in large skillet until crisp. Remove bacon and drain on paper towels.

• Reserve 2 tablespoons drippings in skillet. Set bacon aside.

• Add onion and celery to drippings.

• Cook on medium-high heat 25 to 30 minutes or until tender.

• Combine bacon, onion mixture, apples, pecans, thyme and sage.

• Stir in stuffing mix, broth and margarine or butter.

• Set 7 cups of stuffing aside for stuffing turkey.

• Spoon remaining stuffing into 1 1/2-quart baking dish sprayed with cooking spray.

• Bake covered 30 minutes; uncover and bake 15 minutes.

TURKEY:

• Preheat oven to 325 degrees.

• Combine jelly, juice, vinegar, honey and salt in small, heavy saucepan. Bring to boil.

• Reduce heat and simmer until reduced to 1 1/4 cups, about 15 minutes, stirring occasionally. Reserve ¼ cup mixture for gravy.

• Set remaining mixture aside for basting turkey.

• Remove neck and giblets from body and neck cavities of turkey.

• Refrigerate for another use or discard.

• Drain juices from turkey.

• Pat dry with paper towels.

• Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey.

• Fill body cavity with remaining stuffing.

• Place turkey, breast up, on flat roasting rack in shallow roasting pan.

• Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body-cavity opening to prevent overbrowning during roasting.

• Brush turkey with some glaze mixture.

• Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking.

• Bake 2 hours.

• Uncover turkey breast and brush turkey with additional glaze mixture.

• Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180 degrees.

• Let turkey stand 15 minutes before removing stuffing and carving.

GRAVY:

• Pour drippings into 1-quart measure; skim fat.

• Whisk in flour until smooth.

• Add reserved glaze mixture and enough broth from the two cans to make 3 1/2 cups.

Nutritional information per serving: 1,862 cal., 102 g fat (26 g sat), 470 mg chol., 67 g carb., 164 g pro., 11 g fiber, 1,560 mg sodium

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