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Roast Turkey with Fruit and Meat Stuffing

Prep 45 min
Total 4 hr 30 min
Ingredients 26
Servings 15

Ingredients

Turkey

1 whole turkey (20 lb), thawed if frozen
Salt
Pepper
1 medium bulb garlic, peeled, crushed
1/4 cup olive oil
2 lb white onions, cut into thin strips
1 bottle (10 oz) Worcestershire sauce
2 cups reduced-sodium chicken broth

Fruit, Beef and Pork Stuffing

1/4 cup olive oil
1 lb ground beef
1 lb ground pork
2 medium white onions, finely chopped (1 cup)
2 cups chopped celery (about 2 1/2 stalks)
10 cups cubed cornbread
1 cup coarsely chopped pecans
1 cup blanched almonds, coarsely chopped
3/4 cup sliced pimiento-stuffed green olives
1/2 cup pine nuts
1/4 cup chopped fresh parsley
30 pitted prunes (10 oz), coarsely chopped
1 can (14 oz) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper

Gravy

Reserved pan drippings
6 tablespoons cornstarch
1/2 cup cold water

Directions

1

Rub salt and pepper inside and outside turkey. Rub crushed garlic on outside of turkey. Let stand about 30 minutes. Meanwhile, in 12-inch skillet, heat 1/4 cup olive oil, over medium heat. Add onion strips; cook, stirring frequently, until onions are brown. Drain; place in blender. Add Worcestershire sauce and 1 1/2 cups of the reduced-sodium chicken broth; blend until smooth. Set aside Worcestershire mixture and remaining 1/2 cup reduced-sodium chicken broth.
2

To prepare stuffing, in same skillet, heat 1/4 cup olive oil over medium-high heat. Add beef and pork; cook 5 to 6 minutes, stirring frequently, until beef is thoroughly cooked and pork is no longer pink. Stir in chopped onions and celery. Gently stir in cornbread, pecans, almonds, olives, pine nuts, parsley and prunes. Stir in 14-oz can of chicken broth, the 1/2 teaspoon salt and 1/2 teaspoon pepper.
3

Heat oven to 350°F. Stuff turkey with cornbread mixture. Tuck legs under band of skin at tail, or tie together with heavy string, then tie to tail if desired. On rack in shallow roasting pan, place turkey breast side up. Pour Worcestershire mixture over turkey. Cover loosely with foil. Roast 3 hours to 3 hours 30 minutes, basting with juices occasionally.
4

Pour reserved 1/2 cup chicken broth over turkey. Cut band of skin or remove tie holding legs to allow inside of thighs to cook through. Roast uncovered 1 hour 30 minutes longer or until thermometer inserted in thickest part of breast reads 180°F and legs move easily when lifted or twisted. (Thermometer placed in center of stuffing will read 165°F when done.)
5

Place turkey on warm platter; cover with foil to keep warm (reserve pan drippings for gravy). Let stand about 15 minutes for easier carving.
6

Meanwhile, skim oil from top of pan drippings. In 2-quart saucepan, heat drippings over medium-high heat. In small bowl, stir cornstarch into cold water until dissolved; stir into drippings. Cook, stirring constantly, until mixture boils and thickens. Cover; refrigerate any remaining turkey and stuffing separately. Garnish as desired.