Name: Stuffed Turkey
Prep time: 25 s
Cook time: 190 s
Total time: 1655 s
Yield: 12
Cuisine: americano
Ingredients: 1 (12 to 14 pounds) turkeyneck and bag with heart and gizzard removed; 3/4 cup red wine vinegar; 1/4 cup MAGGI Granulated Chicken Flavor Bouillon; 6 tablespoons olive oil; 2 tablespoons dried oregano leaves; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 teaspoons ground annatto seed; 2 teaspoons ground black pepper; 1 1/2 pounds lean ground pork or beef; 1 medium onionchopped; 4 cloves garlicchopped; 1 cup chopped smoked ham; 5 cups chopped green apples; 1 cup chopped celery; 1 cup slivered or sliced almonds; 1 cup chopped pittted prunes; 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon

Make It

Step 1

Rinse turkey and pat dry; set aside. Combine vinegar, 1/4 cup bouillon, oil, oregano, garlic powder, onion powder, ground annatto seed and pepper in medium bowl. Mix well.

Step 2

Rub entire turkey including under the skin and cavity with paste. Refrigerate turkey for 24 hours.

Step 3

Preheat oven to 350° F; arrange oven rack to lowest position. Grease 13 x 9-inch baking dish.

Step 4

Cook beef in large saucepan over medium-high heat, stirring frequently, until no longer pink. Add onion, garlic and ham. Cook, stirring frequently, for 5 minutes or until onion is tender. Add apples, celery, almonds, prunes and 2 tablespoons bouillon. Cook, stirring occasionally, for 5 to 7 minutes or until apples are tender.

Step 5

Fill turkey cavity with stuffing. Place turkey in prepared baking dish (reserve paste that has dripped off turkey). Arrange remaining stuffing around turkey; cover loosely with aluminum foil.

Step 6

Bake, brushing turkey with remaining paste every hour, for 3 to 3 1/2 hours or until thermometer inserted in thickest part of thigh registers 175° F. Remove foil for the last 30 minutes. Transfer turkey to platter and cover with foil. Let turkey stand for 10 minutes before carving.