Stuffing Turkey

By rickfanciullo

Alton Brown

Ingredients

• 1 Turkey 10-12 pounds
• 1 quart chicken broth
• 2 oz dried mushrooms
• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 tablespoon vegie oil, plus some for rubbing the turkey
• 3 cups Challah bread, cut into 1/2 inch cubes (from 4-5 slices)
• 4 oz unsweetened dried cherries (1 cup)
• 2 oz chopped pecans (1/2 cup)
• 2 eggs beaten
• 2 teaspoons dried rubbed sage
• 2 teaspoons dried parsley
• 1/2 teaspoon freshly ground black pepper, plus extra for turkey
• re-usable cotton produce bag - to put stuffing into and then into turkey. (optional)

Preparation

Step 1

1. Oven at 400
2. Place turkey into a deep, high sided bowl on its end with the stuffing end up. See aside.
3. Heat chicken broth in the microwave in a large micro wave safe container. Place mushrooms in a glass bowl and pour the heated broth over the mushrooms. Cover and let sit for 35 minutes.
4. In a large mixing bowl toss the onion, celery and green pepper with the oil and salt. Place the vegies on a sheet pan and roast for 3 minutes. During the last 10 minutes, spread the cubed bread over the vegies, return to oven and continue cooking (for how long??)
5 Drain mushrooms, reserving 1 cup of liquid. Chop mushrooms and place in a large microwave proof bowl with the vegies and bread, reserved chicken stock (1 cup), cherries, pecans, eggs, sage, parsley and black pepper. Stir well to break up the bread. Use your hands to combine all. Heat the mixture in microwave on high for 6 minutes.
6. While the stuffing is heating, rub the bird with oil. Working quickly place the stuffing into the cavity to avoid losing heat. Place the turkey into the roasting pan, on a rack and season with salt and pepper. Place the roasting pan on the middle rack and roast for 45 min at 400 and then reduce to 350 and cook for another 60-75 minutes or until the bird reaches the internal temp of 170. Serve immediately.