© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 tbsp unsalted butter
1-1/2 c finely chopped onion
1-1/2 c cored and finely chopped apple
1-1/2 c finely chopped celery
1 tbsp poultry seasoning
1-1/2 tsp finely grated orange peel
1-1/2 tsp ground sage
1-1/2 tsp dried thyme leaves
12 c unseasoned dry bread cubes
2-1/2 c coarsely chopped figs
1/2 lb mild ITALIAN TURKEY SAUSAGE, cooked and chopped
1 c walnut pieces, toasted
1 to 1-1/4 c dry white wine
1 to 1-1/4 c TURKEY BROTH
Heat oven to 350 degrees F.
Over medium heat and in large deep skillet or Dutch oven, melt butter. Add onion, apple and celery. Cook, stirring occasionally, until vegetables are soft.
Remove from heat. Add poultry seasoning, orange peel, sage and thyme. Stir in remaining ingredients, adding enough wine and broth to moisten. Blend well.
Place in buttered 13-x-9-inch baking dish or large casserole. Cover and bake for 45 minutes; remove cover and continue baking 15 minutes until heated through and top is crisp. Cook until the internal temperature reaches 165 degrees F.
OR, spoon stuffing into cavities of a 12- to 15-pound turkey. Roast turkey in a 325 degree oven. Cook until the internal temperature of the stuffing reaches 165 degrees F.