Thursday, October 23, 2008

Roast Turkey with Wolfberry Stuffing

I haven't tried this yet, but with the holiday season approaching us this sounded really yummy. Please let me know if you try it! I imagine cranberries could be substituted for wolfberries. but I am curious to try it with wolfberries. You can purcahse these on my website.

Roast Turkey with Wolfberry Stuffing

10-12lb. Turkey, Thawed
4 Tbsp. extra virgin olive oil
1 tbsp. parsley, minced
1 tbsp. sage, minced
2 tsp. thyme, minced

Rinse turkey and remove all packets, giblets, neck, etc. Salt inside and out. Run fingers between the skin of the turkey to separate it from the breast meat. Combine the extra virgin olive oil with the herbs, and stuff between the skin and the meat of the turkey. Place in a roasting pan and set aside. Stuffing8 slices of Whole Wheat Bread3 tbsp. butter1 tbsp. extra virgin olive oil½ c onion minced¾ c. celery, mincedSalt Place bread on a baking sheet and toast at 300°F for 8-10 minutes. Flip the bread and turn off oven. Leave in the oven for 45 minutes to an hour until cooled. Slice into small cubes and place in a mixing bowl. In a pan sauté on medium heat butter, oil, onions, celery, and a pinch of salt until just tender. Remove from heat.

Add to bread cubes along with the following:
2 eggs
¾ c chicken broth
1/3 c. young living dried wolfberries
½ c. black olives, halved
3 tbsp. walnuts
½ tsp salt
¼ tsp pepper
1 tsp dried parsley
½ tsp sage, minced
¼ tsp onion powder

Mix well and stuff tightly into the front and inner cavities of the turkey. Roast according to directions on turkey packaging.

I received this recipe from Debra Raybern.

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