Stuffed Turkey

Stuffed Turkey
Level
Intermediate
Prep
25 minutes
Cook
190 minutes
Servings
12 to 14 servings
  • Apples, smoked ham, ground pork, chopped celery, prunes and slivered almonds make this Stuffed Turkey recipe the perfect choice for holiday entertaining.

The Secret Ingredient

Ingredients

  • 1 (12 to 14 pounds) turkey, neck 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 onion, chopped
  • 4 cloves garlic, chopped
  • 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.