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Thanksgiving Turkey With Sweet Apple Stuffing

Thanksgiving Turkey With Sweet Apple Stuffing

By Chef Selwyn Richards
Culinary Specialist

3/4 cup butter, cubed
1-1/2 cups celery, chopped
3/4 cup onion, chopped
9 cups day old whole wheat bread, cubed
3 cups apples, chopped fine
3/4 cup raisins
1 1/2 teaspoon salt
1 1/2 teaspoon thyme
1/2 teaspoon sage
1/4 teaspoon pepper
1 (14-pound) whole turkey, thawed
1 Cup butter, melted

1.  Place the cubed butter in a Dutch oven pan over medium heat.
2.  Once the butter has melted, add the celery and onion.
3.  Cook, stirring occasionally, 10 minutes or until the vegetables are tender.
4.  Remove the pan from the heat and stir in the bread cubes.
5.  Add the apples and raisins and continue stirring to incorporate.
6.  Sprinkle in the salt, thyme, sage and pepper.
7.  Clean and prepare the turkey being sure to remove the neck and giblets.
8.  Stuff the turkey with 4 Cups of the prepared stuffing.
9.  Brush a rack with some of the melted butter and place it in a shallow roasting pan.
10. Place the turkey breast side up on the rack in the pan and tie the legs together with twine.
11. Use the remaining melted butter to brush the entire turkey.
12. Bring the oven temperature up to 325 degrees F.
13. Bake the turkey, uncovered, 4 hours being sure to baste every 30 minutes with the pan drippings.
14. If the turkey begins to over brown cover it loosely with a foil tent.
15. Remove the turkey from the oven and allow it to rest 30 minutes before carving.
Serves 14

The stuffing may be baked outside of the turkey.  Place the stuffing in a 3-quart casserole dish and cover.  Place it in a preheated 325 degree F oven for 30 minutes, remove the foil and continue baking 10 minutes or until lightly browned.

Selwyn RichardsSelwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: selwyn@theartofcatering.com or by phone — (905) 619-1059.

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