Butterball Turkey to have a turkey dinner for Christmas Day.
Even thought Butterball turkeys are more expensive, it was worth it. I'm glad that we bought a fresh (unfrozen) one since we wouldn't have had time to dethaw one before Christmas. The benefit of this turkey is that it's already cleaned up and the giblets packaged up nicely for you. All I had to do was open the package, wash it, stuff it and place it on a bed of vegetables before it went to sleep in the oven. Worth the extra dollars! Lucky for us we saved $6 with our IGA turkey bucks!
Turkey & Veggies in Roasting Pan
3 onions (white, red, yellow)
3 carrots, chopped
3 stalks of celery chopped
1 yam chopped
1 apple chopped
1/2 cup turkey stock
Chop all of vegetables and place on the bottom of the roasting pan with 1/2 cup of turkey stock. Wash and place clean turkey (giblet package and neck removed) on top of the vegetables. Pat the turkey dry on the outside and inside. Melted butter wash goes on top of the turkey to prevent it from drying out. Stuff the turkey with the Apple Cranberry Cashew Stuffing and put in the middle rack of the oven at 450 degrees for 30 mins. Then reduce the heat to 325 degrees for the remaining bake time.
Apple Cranberry Cashew Stuffing
1/2 loaf cranberry bread, chopped
1 handful cashews
1 red onion, chopped
1 apple, chopped
1 celery, chopped
seasoned with parsley, sage, pepper, poultry seaoning
1 package of giblet and neck from turkey
1/2 - 1 cup turkey stock
Saute the giblets and turkey neck in a frying pan to get the flavour. Add the onion, chopped celery, apple, cashews, turkey stock and seasonings. Simmer and reduce stock. Remove the giblet and neck and then add the sauce to the chopped cranberry bread and then put the stuffing in the turkey.