To make roux: 2 tablespoons butter mixed with 2 tablespoons flour for every cup of hot stock. Rinse turkey well. Pat dry reserving the neck, giblets. Trim andy fat from the cavity and refrigerate until stuffing is ready.
Take the liver kidney neck gizzard and heart and wash well. Place in a pan with 1/2 pound of the mirepoix and cover with water. Bring to a simmer and cook until giblets are well doneRemove gibelts and chill. Discared remaining innards and strain stock. then reduce to 1/2 cup and adjust seasonings
Dice bread to 1/2 inch cubes andd onion apples melted butter and stock. Toss. Dice giblets and add to stuffing with poultry seasoning
Stuff the bird rub exterior with butter and place ina roasting pan with remaining mirepoix. Bake at 400 degrees for 30 minutes, reduce to 325 and add water to pan. Cook until internal temperature of 160 is reached. Generally allow 15 minutes per pound to roast turkey. Baste bird frequently with pan juicies.
When done, allow thurdy to rewst 30 minutes before carving. To m;ake gravy, strain pan drippings and thicken with a roux. Place over heat stirring constantly, then strain.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (14396g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 16771 | ||
Calories from Fat: 7564 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 840.4g | 1121 % | |
Saturated Fat 442.6g | 2213 % | |
Monounsaturated Fat 208.6g | ||
Polyunsanturated Fat 104.2g | ||
Cholesterol 7946.4mg | 2445 % | |
Sodium 11682.1mg | 403 % | |
Potassium 28911.4mg | 761 % | |
Total Carbohydrate 167.7g | 49 % | |
Dietary Fiber 27.6g | 110 % | |
Sugars, other 140.1g | ||
Protein 2031.7g | 2902 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16771
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