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Paprika Roasted Turkey with Apple Stuffing
3 cups low-sodium chicken broth (Apple Stuffing)
1 (16 oz.) bag herb stuffing mix (Apple Stuffing)
1 lb. breakfast sausage meat with no casings (Apple Stuffing)
1 medium onion, finely chopped (about 1 cup) (Apple Stuffing)
2 stalks celery, chopped (about 1 cup) (Apple Stuffing)
4 tart apples, such as Granny Smith, peeled, cored, and diced (about 5 cups) (Apple Stuffing)
1/2 cup dried cranberries (Apple Stuffing)
1/2 cup slivered almonds (Apple Stuffing)
1 (15- to 20-lb) turkey, fresh or frozen and completely thawed (Turkey)
2 Tbsp. olive oil (Turkey)
2 tsp. salt, or to taste (Turkey)
2 tsp. freshly ground black pepper (Turkey)
3 tsp. paprika (Turkey)
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Paprika Roasted Turkey with Apple Stuffing

Paprika Roasted Turkey with Apple Stuffing

Paprika Roasted Turkey with Apple Stuffing
  • Servings:Serves 12
  • Prep Time:40 minutes
  • Cook Time:300 minutes
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