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Turkey With Cranberry Stuffing
Source: dLife

This baked turkey served with tasty cranberry stuffing makes a great holiday main course or a weekday treat.

Rating:
Prep Time: 20 minutes
Cook Time: 3 hours
Difficulty: Intermediate

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 378.0
Total Carbs 11.8 g
Dietary Fiber 1.3 g
Sugars 2.6 g
Total Fat 11.5 g
Saturated Fat 3.3 g
Unsaturated Fat 2.5 g
Potassium 10877.7 mg
Protein 53.8 g
Sodium 271.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 6 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

12 oz  Bread, Italian, hearty, 6"
2 tbsp  margarine
1 1/2 cup  fresh chopped onion
1 1/2 cup  fresh chopped celery
2 tsp  poultry seasoning
1 tsp  ground thyme
0 1/2 tsp  dried rosemary
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 cup  Cranberries, fresh, chopped
1 tbsp  sugar
0 3/4 cup  fat free reduced sodium chicken broth
9 lb  whole turkey, raw
Directions
  1. Preheat the oven to 375 degrees F.
  2. In two 15X10-inch jelly-roll pans arrange bread and bake for 12 minutes or until bread is lightly toasted.
  3. Reduce temperature of oven to 350 degrees F.
  4. In a large saucepan melt margarine over medium heat.
  5. Add onion and celery to saucepan and cook and stir vegetables 8 minutes or until tender then remove skillet from heat.
  6. Take bread cubes and add to saucepan along with poultry seasoning, thyme, rosemary, salt and pepper and mix together well.
  7. In a small bowl combine cranberries with sugar and mix together well.
  8. Add cranberry mixture to bread mixture and toss until mixtures are well blended.
  9. Drizzle chicken broth over new mixture evenly and toss until well blended.
  10. Take turkey and remove giblets.
  11. Rinse turkey and cavity under cold water and then pat with paper towels to dry.
  12. Take stuffing and fill turkey cavity loosely.
  13. Coat a casserole with nonstick cooking spray and place remaining stuffing in casserole.
  14. Cover stuffing in casserole and refrigerate until ready for baking.
  15. Coat roasting pan with nonstick cooking spray and place turkey with breast side up on rack in roasting pan.
  16. Bake stuffed turkey for 3 hours or until registers 180 degrees F when placed in thickest part of thigh and turkey juices run clear.
  17. Once turkey is baked place on a serving platter and cover loosely on platter with foil, allowing to stand for 20 minutes.
  18. Take remaining stuffing from refrigerator and place in oven with temperature increased to 375 degrees F.
  19. Bake stuffing mixture for 25 to 30 minutes or until stuffing is hot.
  20. Remove skin from turkey and discard.
  21. Slice skinned turkey to desired size and serve with cranberry stuffing.

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