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RECIPES/Family Entrees
Mamma Mia Turkey
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Recommended Servings
8
COOKING
REVIEWS
INGREDIENTS
1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core
Instructions
Preheat the oven to 350 degrees.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

Serves 8.
Apple Stuffing
For one large turkey
16 cups (1-inch diced) bread cubes (2 baguettes)
4 tablespoons (1/2 stick) unsalted butter
2 cups medium-diced yellow onion (2 large onions)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored, and large-diced
2 tablespoons chopped parsley
1 1/2 teaspoon minced fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup chicken stock, preferably homemade
1/2 cup sliced blanched almonds, toasted (optional)
Preheat the oven to 300 degrees F.
Put the bread cubes on a half sheet tray and bake them in the oven for 7 to 10 minutes, until toasted.
Meanwhile, in a large sauté pan, heat the butter, and add the onions, celery, apples, parsley, rosemary, salt, and pepper and saute for 10 minutes, until the vegetables are softened.
In a large bowl, combine the toasted bread cubes and cooked vegetables and add the chicken stock and almonds, if desired. Taste for seasoning. Place the stuffing loosely in the cavity of the turkey. Any extra stuffing, place in a baking dish and bake for 30 minutes at 350 degrees, or along with the turkey for the last half hour of roasting.
Be sure not to stuff the turkey in advance—stuff it and place it in the oven soon afterward.
RECIPE FACTS

Servings: 8

Nutritional information per serving

25 calories per ounce

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