 |
|
|
|
 |
|
 |
| |
| Home -> [Entrees, Poultry, Soups & Stews, Turkey, Vegetables] -> [Campbell soup - stuffed turkey Recipe] |
Campbell soup - stuffed turkey
|
| Artist: |
_ |
Yield: |
8 |
| Categories: |
Entrees, Poultry, Soups & Stews, Turkey, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 6
| slice | Bacon | | 1
| cup | Sliced celery | | 1/2
| cup | Chopped onion | | 10
| oz | Herb seasoned stuffing mix | | 2
| cup | Coarse bread crumbs | | 1
| can | Chicken broth | | 1
| | Egg, slightly beaten | | 10
| lbs | Turkey | | 1
| can | Cream of mushroom soup | | 1/2
| cup | Whole berry cranberry sauce | | 1/4
| cup | Orange juice |
|
Procedures:
| 1 | In fraying pan, cook bacon, until crisp; remove and crumble; pour off all but 2 tablespoons drippings. | | 2 | Cook celery and onion in drippings until tender. | | 3 | Toss lightly with stuffing mix, crumbs, broth and egg. | | 4 | Fill cavity of turkey loosely with stuffing. | | 5 | Truss; place in roasting pan; cover with aluminum foil. | | 6 | Cook at 325 °F for about 4 hours (25 minutes per 2.2 pounds) or until tender. | | 7 | Uncover last four hours to brown. | | 8 | Remove turkey to serving platter. | | 9 | Skim fat from drippings; add remaining ingredients. | | 10 | Heat; stir to loosen brown bits. | | 11 | Serve as gravy for turkey. | | 12 | Submitted by jane knox on 09-14-9 |
|
|
|
|
|
|
|
|
|
|
