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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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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 11.5 Fat, 0.2 Vegetables, 0.0 Fruits, 5.6 Meat, 0.0 Other Carbs, 0.6 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

12.0
12 oz Bread, Italian, hearty, 6" 2.0
2 tbsp margarine 1.5
1 1/2 cup fresh chopped onion 1.5
1 1/2 cup fresh chopped celery 2.0
2 tsp poultry seasoning 1.0
1 tsp ground thyme 0.5
0 1/2 tsp dried rosemary 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 cup Cranberries, fresh, chopped 1.0
1 tbsp sugar 0.75
0 3/4 cup fat free reduced sodium chicken broth 9.0
9 lb whole turkey, raw

Directions

Preheat the oven to 375 degrees F.
In two 15X10-inch jelly-roll pans arrange bread and bake for 12 minutes or until bread is lightly toasted.
Reduce temperature of oven to 350 degrees F.
In a large saucepan melt margarine over medium heat.
Add onion and celery to saucepan and cook and stir vegetables 8 minutes or until tender then remove skillet from heat.
Take bread cubes and add to saucepan along with poultry seasoning, thyme, rosemary, salt and pepper and mix together well.
In a small bowl combine cranberries with sugar and mix together well.
Add cranberry mixture to bread mixture and toss until mixtures are well blended.
Drizzle chicken broth over new mixture evenly and toss until well blended.
Take turkey and remove giblets.
Rinse turkey and cavity under cold water and then pat with paper towels to dry.
Take stuffing and fill turkey cavity loosely.
Coat a casserole with nonstick cooking spray and place remaining stuffing in casserole.
Cover stuffing in casserole and refrigerate until ready for baking.
Coat roasting pan with nonstick cooking spray and place turkey with breast side up on rack in roasting pan.
Bake stuffed turkey for 3 hours or until registers 180 degrees F when placed in thickest part of thigh and turkey juices run clear.
Once turkey is baked place on a serving platter and cover loosely on platter with foil, allowing to stand for 20 minutes.
Take remaining stuffing from refrigerator and place in oven with temperature increased to 375 degrees F.
Bake stuffing mixture for 25 to 30 minutes or until stuffing is hot.
Remove skin from turkey and discard.
Slice skinned turkey to desired size and serve with cranberry stuffing.