1 Video | Photo: Roast Turkey with Apple-Sourdough Bread Stuffing Recipe
Ingredients
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 (8 to 10-pound) turkey, cut into 5 parts (breast, legs, wings), giblets removed and discarded, back bone removed from the turkey breast (this will help it stand upright)*
- 2 tablespoons olive oil, plus 2 tablespoons olive oil
- Salt and freshly ground black pepper1 medium chopped onion
- 2 apples, peeled, cored and diced (preferably McIntosh)
- 2 celery stalks, chopped
- 1 teaspoon chopped fresh parsley leaves
- 1 teaspoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 4 cups sourdough bread cubes, preferable day-old
- 1 cup reduced-sodium chicken broth, warm
Directions
*You can ask the butcher to do this for you
Preheat the oven to 450 degrees F.
In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan.
Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter.
Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.
Note from Food Network Kitchens: Due to your comments we have retested and changed this recipe. It may not match exactly what the chef did on the show.
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By russgladden
Tucson, AZ
on October 16, 2011
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This is a review of the stuffing only. The recipe still isn't right. 1 teaspoon each chopped fresh parsley and sage provide only trace amounts of flavor for so much bulk. It should be 1 tablespoon each instead. I stayed with the 1 teaspoon thyme, but wish I had upped that also. Thyme and apples make a very happy marriage. The 5 x 8 baking dish--what's that???--should be 8 x 8. Anyhow, two of us ate a portion of this bland stuffing with some roast chicken. Didn't totally hate it, but did throw the leftovers away. Can't see ever making this again.
By cindyellingson_...
Salt Lake City, UT
on November 16, 2010
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I love Robin Miller's recipes! Very simple and quick, but also she knows a lot about cooking. To the previous review on a "vegetarian" stuffing. Just simply omit the Chicken stock and replace with vegetable stock. Add whatever additional ingredients you wish, mushrooms, nuts, fruit, etc. and it will still be delicious! Cooking the bird in pieces like this eliminates the problem of dry breast meat. Thanks again Robin!
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