When making this yummy turkey I used a Fresh Young Turkey at 22 pounds. It was so juicy and tender. There was no need to add butter if it already is pre-basted.  For a super tasty bird brine it overnight first.

22  pound Turkey 1/8 teaspoon Basil
1/2 teaspoon Poultry Seasoning Paprika
1/4 cup Salt; I prefer Kosher Sea Salt 1 1/2 cups Chicken broth; For basting Turkey
1/8 teaspoon Oregano 1  cube butter; Optional for basting
Turkey… I love it any way I can get it.  It does have to be cooked first thought.  This one is ready to go into the oven and then basting for several hours.
Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.
Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.
Cooling for awhile so we can carve it up.
Give me the carving knife – I’m hungry!
turkey-stuffed-with-apple-pecan-dre-3
DON’T DROP THAT TURKEY, PLEASE!

Turkey Stuffed with Apple Pecan Dressing Preparation

1.  Make sure turkey is fully defrosted.  I prefer a fresh young bird at around 22-25 pounds.

2.  Completely rinse inside of turkey and remove any remaining insides that you may see in the cavity.  Pat dry with paper towel.

3.  Liberally season inside of cavity with 2/3 of the spice mixture of salt, poultry seasoning, oregano and basil.  I mix the seasoning in a small bowl and then just grab liberal pinches of the mix to season.

4.  Lightly pack neck cavity with Apple Pecan Dressing (or another of your choice) and then secure skin to bottom of turkey with short wooden or metal skewers.

5.  Lightly pack bird cavity with Apple Pecan Dressing (or another of your choice).  Most turkeys now come with a oven proof plastic catch to secure the leg which helps to hold the dressing in place.

6.  Place turkey in large roasting pan and add a small amount of Chicken Broth if desired for basting (reserve broth for gravy).  Note: I added the broth after cooking the bird for 3 hours so that some turkey drippings would glaze and brown on the bottom of the pan. If the bird you choose does not come pre-buttered or injected with butter, then a 1 cube butter to the bottom of the pan for initial basting.  Also, when basting the bird if you notice that the bottom of the pan is beginning to brown to much, add the chicken broth then.

7.  Evenly season entire outside of turkey with remaining season mix.

8.  Sprinkle top of turkey with Paprika which will help with an even browning.

9.  Cover wing tips with foil so they do not burn or turn them down and under the turkey if possible.  Crunch up a little foil and place over the dressing so that it does not burn.  You will remove this foil later to allow for some browning.

10.Cover entire bird with a large piece of foil set loosely over the bird so that it does not brown to quickly.  I use the extra large foil size.  I use the heavy duty 18″ foil so that it easily covers the entire pan.

11. Cook in 325 degree oven for 5 1/2 to 6 hours for a 22 to 25 pound bird.  Baste turkey with pan dripping once every hour while cooking.  I usually add the chicken broth at the first stage of basting.

12.  If the bird has not browned sufficiently after 4 1/2 hours, then remove the foil to allow for final browning.

I love turkey any way I can get it.  After stuffing myself so I can zip the pants, a few hours later you can find me slicing off another piece… add a little salt and pepper… and I’m have a late snack.  The next day it’s not a sandwich for me.  I’ve got to make homemade egg noodles, heat up the mashed potatoes, make some more gravy and toss in lots of cut up turkey.  This is a famous farm dish from Idaho the is the perfect comfort food.  Start with the mashed or smashed potatoes on your plate, spoon over the gravy turkey combination and dig in.  Yummmmmmm…
Turkey Stuffed with Apple Pecan Dressing
Turkey Stuffed with Apple Pecan Dressing from KCinAZ BigOven

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

Turkey stuffing for those of us who used to hate stuffing. I started making this dressing many years ago and it’s always been a hit. Can be prepared the day before and then baked with Turkey the next day. For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.

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18 Servings

INGREDIENTS

    • RICE MIXTURE:
    • 1 cup unsalted butter
    • 1/2 cup mild onions ; chopped into small pieces
    • 1/2 cup celery ; chopped into small pieces
    • 1 cup Basamati rice
    • 1 1/2 cup chicken broth
    • 1 pinch saffron ; optional
    • 1 teaspoon ground sea salt ; or to taste
    • 1/2 teaspoon Cavendars Greek Spice ; or substitute poultry seasoning
    • BREAD MIXTURE:
    • 1 pound bread stuffing ; cubes/seasoned
    • 1/2 cup mushrooms ; canned/drained & chopped into small pieces
    • 2 smal granny smith apples ; chopped into 1/4″ pieces
    • 1/2 cup pecans ; chopped, can substitute slivered almonds
    • 2 cups chicken broth ; substitute Knorrs Vegetable cubes in water for Vegetarian

      INSTRUCTIONS

      1. In a very large skillet, saute onions and celery in butter over low heat. Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender. Add chicken broth, salt, and Cavendars Spice. Bring to a boil. Cover pan tightly, lower the heat to maintain in a slow boil and continue to cook 15 minutes (rice will not be fully cooked). Rice will be soft and of a thick soup consistency.

      2. Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans. If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.

      3. With a large spoon, mix bread and rice together along with other ingredients until well blended. I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist. If you like your stuffing more on the dry side, then leave the texture loose and slightly moist. If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.

      (If prepared the day before: place 1/2 of dressing in a one-gallon bag and the remaining in a baking dish. Refrigerate until the following day.)

      4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little. Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer. When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.

      5. Place any remaining stuffing in a covered clay baking crock. Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.

      6. Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.

      7. Serve hot in baking dish.

At the last moment we decided to spend Thanksgiving at the Cabin and all the fixings for dinner were done in the Two Butt Kitchen.  It took a little more imagination and timing as I only had one oven instead of my three ovens at home.  I know… oh poor me only three ovens.  I do love my kitchen at home but the cabin was a real treat too.  

It did get a little crowded in my little two butt kitchen when we added the third while Gus was carving the turkey but all survived the last minute timing to get the Turkey and trimmings on the table.  Dinner was started at 10:00 am and was served 6 hours later.   My legs were getting tired but my tummy was ready for the feast.  I don’t know if it took longer to cook or to clean up but all was worth it. 

2013-11-28T18-23-15_1
Turkey and Sweet Potatoes Cooking in the Oven
2013-11-28T18-23-15_2
The Messy Kitchen

While dinner was cooking we stepped outside for a breather just in time to see three mule deer who had been sleeping in the lower brush wake up and head out for the day. Oh,.. I wish my camera had been in hand instead of the potato peeler.  Then, as the turkey roasted away in the oven we went for a walk with our small legged pets in 50 degree sunny weather.  It was the beginning of a wonderful day. 

2013-11-28T18-23-15_3
Apple Pecan Bread and Rice Stuffing

Tip for a moist turkey…. make sure to pick out a fresh young turkey. I’ve found that they cook up more moist than most. After stuffing the turkey with my favorite Apple Pecan Rice and Bread Stuffing, I spread a packet of Knorrs chicken Homestyle Stock over the outside of the turkey and then seasoned it with Greek spice, salt, celery salt and pepper. This was a new way of topping off the turkey for me. Another surprise since our cabin is a new experience is that I forgot to bring the turkey pan. So, instead we adapted a flat sheet cake pan and lined it heavily with heavy duty aluminum foil. It worked perfectly except that I’ve never stuffed a turkey into the pan so tight.  I hope you all had as great a Turkey day as us.  We’re off now to take a hand at learning a new card game with our good friends.

2013-11-28T18-33-41_0
Turkey Breast, Potatoes n Gravy, Apple Pecan Dressing and Green Beans with Mushrooms and Almonds
2013-11-28T18-33-41_1
Sweet Potatoes, Turkey, Dressing, Mashed Potatoes and Green Beans

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

When making this yummy turkey I used a Fresh Young Jenny-O Turkey at 22 pounds for Thanksgiving 2011. It was so juicy and tender. There was no need to add butter for this bird. I had to remove one cup of butter from the basting reserves when making the gravy so that it wasn’t over saturated in butter.

22  pound Turkey 1/8 teaspoon Basil
1/2 teaspoon Poultry Seasoning Paprika
1/4 cup Salt; I prefer Kosher Sea Salt 1 1/2 cups Chicken broth; For basting Turkey
1/8 teaspoon Oregano 1  cube butter; Optional for basting
Turkey… I love it any way I can get it.  It does have to be cooked first thought.  This one is ready to go into the oven and then basting for several hours.
Turkey Stuffed with Apple Pecan Dressing along with extra Paprika for even browning.
turkey-stuffed-with-apple-pecan-dre
Give me the carving knife – I’m hungry!
turkey-stuffed-with-apple-pecan-dre-3
DON’T DROP THAT TURKEY, PLEASE!

Turkey Stuffed with Apple Pecan Dressing Preparation

1.  Make sure turkey is fully defrosted.  I prefer a fresh young bird at around 22-25 pounds.

2.  Completely rinse inside of turkey and remove any remaining insides that you may see in the cavity.  Pat dry with paper towel.

3.  Liberally season inside of cavity with 2/3 of the spice mixture of salt, poultry seasoning, oregano and basil.  I mix the seasoning in a small bowl and then just grab liberal pinches of the mix to season.

4.  Lightly pack neck cavity with Apple Pecan Dressing (or another of your choice) and then secure skin to bottom of turkey with short wooden or metal skewers.

5.  Lightly pack bird cavity with Apple Pecan Dressing (or another of your choice).  Most turkeys now come with a oven proof plastic catch to secure the leg which helps to hold the dressing in place.

6.  Place turkey in large roasting pan and add a small amount of Chicken Broth if desired for basting (reserve broth for gravy).  Note: I added the broth after cooking the bird for 3 hours so that some turkey drippings would glaze and brown on the bottom of the pan. If the bird you choose does not come pre-buttered or injected with butter, then a 1 cube butter to the bottom of the pan for initial basting.  Also, when basting the bird if you notice that the bottom of the pan is beginning to brown to much, add the chicken broth then.

7.  Evenly season entire outside of turkey with remaining season mix.

8.  Sprinkle top of turkey with Paprika which will help with an even browning.

9.  Cover wing tips with foil so they do not burn or turn them down and under the turkey if possible.  Crunch up a little foil and place over the dressing so that it does not burn.  You will remove this foil later to allow for some browning.

10.Cover entire bird with a large piece of foil set loosely over the bird so that it does not brown to quickly.  I use the extra large foil size.  I use the heavy duty 18″ foil so that it easily covers the entire pan.

11. Cook in 325 degree oven for 5 1/2 to 6 hours for a 22 to 25 pound bird.  Baste turkey with pan dripping once every hour while cooking.  I usually add the chicken broth at the first stage of basting.

12.  If the bird has not browned sufficiently after 4 1/2 hours, then remove the foil to allow for final browning.

I love turkey any way I can get it.  After stuffing myself so I can zip the pants, a few hours later you can find me slicing off another piece… add a little salt and pepper… and I’m have a late snack.  The next day it’s not a sandwich for me.  I’ve got to make homemade egg noodles, heat up the mashed potatoes, make some more gravy and toss in lots of cut up turkey.  This is a famous farm dish from Idaho the is the perfect comfort food.  Start with the mashed or smashed potatoes on your plate, spoon over the gravy turkey combination and dig in.  Yummmmmmm…
Turkey Stuffed with Apple Pecan Dressing
Turkey Stuffed with Apple Pecan Dressing from KCinAZ BigOven

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

Turkey stuffing for those of us who used to hate stuffing.  I started making this dressing many years ago and it’s always been a hit.  Can be prepared the day before and then baked with Turkey the next day.   For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.

apple-pecan-rice-bread-turkey-stuff

Rice Mixture:

1 cup unsalted butter
1/2 cup mild onions; chopped into small pieces
1/2 cup celery; chopped into small pieces
1 cup Basamati rice
1 1/2 cup chicken broth
1 pinch saffron; optional
1 teaspoon ground sea salt; or to taste
1/2 teaspoon Cavendars Greek Spice; or substitute poultry seasoning 

apple-pecan-rice-bread-turkey-stuff-3 apple-pecan-rice-bread-turkey-stuff-4

Bread Mixture:
1 pound bread stuffing; cubes/seasoned
1/2 cup mushrooms; canned/drained & chopped into small pieces
2 small granny smith apples; chopped into 1/4 inch pieces
1/2 cup pecans; chopped, can substitute slivered almonds
2 cups chicken broth; substitute Knorrs Vegetable cubes in water for Vegetarian

Preparation

1.  In a very large skillet, saute onions and celery in butter over low heat.  Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender.  Add chicken broth, salt and Cavendars Spice. .  Bring to a boil.  Cover pan tightly, lower heat to maintain slow boil, and continue to cook 15 minutes (rice will not be fully cooked).  Rice will be soft and of a thick soup consistency.

2.  Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans.  If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.

3.  With a large spoon, mix bread and rice together along with other ingredients until well blended.  I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist.  If you like your stuffing more on the dry side, then leave the texture loose and slightly moist.  If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.

apple-pecan-rice-bread-turkey-stuff-6

(If prepared the day before: place 1/2 of dressing in a one gallon bag and the remaining in a baking dish.  Refridgerate until following day.)

4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little.   Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer.  When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.

apple-pecan-rice-bread-turkey-stuff-5  apple-pecan-rice-bread-turkey-stuff-7

5.  Place any remaining stuffing in a covered clay baking crock or fancy baking dish if for a holiday.  Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.

6.  Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.

7.  Serve hot in baking dish.