Hannaford homepage

Print This Recipe

Paprika Roasted Turkey with Apple Stuffing

Avreage Rating


Get Ready

Servings: Serves 12

Cook Time: 300 minutes

Prep Time: 40 minutes


Paprika Roasted Turkey with Apple Stuffing
3 cup Canned chicken broth, low sodium
16 oz Herb stuffing, dry mix
1 each Medium onion, finely chopped
2 each Medium stalks celery, chopped
4 each Tart apples, peeled and cut into chunks
1/2 cup Dried cranberries
1/2 cup Almonds, slivered
2 tablespoon Olive oil
2 teaspoon Salt
2 teaspoon Black pepper, freshly ground
3 teaspoon Paprika
15 lb Fresh turkey
1 lb pork breakfast sausage, no casings


1. Preheat oven to 325 degrees F
2. Prepare stuffing. In a large soup pot, bring broth to a boil over high heat. Add stuffing mix, remove from heat, fluff with a fork, and set aside.
3. In a large nonstick skillet over medium high heat, cook sausage, breaking it up with a spoon as it cooks. Cook sausage until lightly browned and cooked through, about 8 minutes. Transfer cooked sausage to bread stuffing.
4. Without washing the skillet, add onion and celery and cook over medium heat until translucent and very slightly browned, about 5 minutes. Reduce heat if onion is browning too quickly. Add to stuffing.
5. Add apples, cranberries, and almonds to stuffing. Mix well, until thoroughly combined.
6. Prepare turkey. Wash turkey inside and out with cool water. Pat turkey dry with paper towels. Discard giblets and neck.
7. Set turkey, breast side up, into a roasting pan. Pour olive oil into the palm of your hand and rub it over top and sides of bird. Sprinkle salt, pepper, and paprika over top and sides of bird. Rub spices into skin. Do not season inside or bottom of turkey.
8. Place all stuffing into cavity. (If there's any extra, place it on a sheet of aluminum foil and wrap it completely to make a pouch. Place in pan with turkey.) Place a meat thermometer into thickest part of breast, without touching the bone. Use a large sheet of foil to make a tent over turkey. Roast turkey at 325 degrees F for 2 1/2 hours.
9. Remove foil and check temperature. Check turkey again at 45-minute intervals until temperature reaches 170 degrees F. Then check every 15 minutes until temperature reaches 180 degrees F. If turkey is getting too browned, put foil back on. Once temperature of meat reaches 180 degrees F, remove thermometer and place in center of stuffing. Stuffing temperature should be 165 degrees F.
10. Remove turkey from oven. Place a sheet of foil over turkey and let it rest for 20 minutes. While turkey is resting, carefully remove stuffing using a long-handled spoon. Transfer stuffing to a serving bowl. Using a very sharp knife, carve turkey and arrange on a platter. Serve.
Note: The rule for roasting a stuffed turkey is about 18 to 22 minutes of cooking time per pound. The meat should reach 180 degrees F. Some turkeys come with pop-up timers.
Source: Hannaford fresh Magazine, November - December 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 968 kcal (48%)
Calories from Fat 549 kcal (0%)
Total Fat 61 g (93%)
Saturated Fat 24 g (120%)
Cholesterol 311 mg (103%)
Sodium 1145 mg (47%)
Total Carbohydrates 33 g (11%)
Dietary Fiber 10 g (40%)
Protein 102 g (170%)
Vitamin A 584 IU (11%)
Vitamin C 10 mg (16%)
Calcium 116 mg (2%)
Iron 18 mg (30%)

send to printer