- The best dressing is made with bread one or two days old. Stuff turkey (or chicken) just before you roast it. This recipe makes enough to stuff a 6-lb (3 kg) chicken; double the recipe for a 12-lb (6 kg) turkey.
- If you have bread crumbs in the freezer, approximately 4 cups (1 L) fresh crumbs is the equivalent of 6 slices of bread.
- 6 slices bread (180 g), crusts included (See Tip) 6
- 2 tbsp soft margarine or butter 25 mL
- 1 cup chopped mushrooms 250 mL
- ½ cup each chopped celery and onion 125 mL
- ¼ cup chopped fresh parsley 50 mL
- 1 tsp dried tarragon 5 mL
- ½ tsp paprika 2 mL
- Pinch ground nutmeg and freshly ground pepper Pinch
- Prep: 20 minutes, Cook: 5 minutes for vegetables
- Prepare bread crumbs in food processor or by hand. In non-stick skillet, melt margarine over medium-high heat; cook mushrooms, celery, onion and parsley for 5 minutes or until vegetables are softened. Cool. Stir in tarragon, paprika, nutmeg and pepper. Stir into bread crumbs.
To Stuff and Roast Poultry
- Rinse and dry the cavity; stuff loosely with prepared dressing. Close opening by trussing with a large needle and string, or insert skewers and criss-cross the string. Cross legs and tie with string so legs are close to body. Turn wings back, tuck under bird and secure with skewers or string.
- Place on rack in uncovered roasting pan, breast side up; insert meat thermometer in thigh. Roast in 325º F (160º C) oven until thermometer reaches 185º F (85º C) or juices run clear. If breast starts to brown too much, cover with foil.
Since cooking times are approximate, using a meat thermometer is the most accurate way to gauge doneness. Roast until internal temperature of poultry reaches 180º F (85º C). A general rule of thumb when roasting is to allow 18 to 20 minutes per pound (500 g) for both turkey and chicken.
Whole Turkey – Total Cooking Time in Hours
10 lb (4.5 kg) 3 to 3½
15 lb (6.75 kg) 4 to 4½
20 lb (9 kg) about 6
6 lb (3 kg) 2¼ to 2¾
|2/3 cup (150 mL)|
|Total fat||5 g|
|Saturated fat||1 g|
Canada’s Choice per Serving: 1 Carbohydrate, 1 Fat
Yield: 6 Servings, 4 cups (1 L)
Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011, http://www.robertrose.ca.