Arlene's FIRST Thanksgiving Special, Part 2: Turkey & Stuffing

stuffing mix

🥗Healthier: quinoa

💰Cheaper: bread cubes

Quinoa is a healthier grain option, while bread cubes are a budget-friendly substitute.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides a lower-calorie option, while water with seasoning is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine is a less expensive alternative.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Asparagus is a nutritious option, while frozen beans are usually cheaper.

Preheat oven to 325°F (163°C).

In a large bowl, place bread cubes and set aside.

In a medium skillet, melt 1/2 cup butter over moderately low heat and sauté celery and onion until tender, but not browned. If too dry, add 1/4-1/2 cup broth. Then, add 1/2 can cream of chicken soup and whisk mixture until soup is liquefied and well blended. Pour over bread cubes. Add poultry seasoning, salt and pepper to taste and toss stuffing gently but well.

Use mixture to stuff the turkey; extra stuffing should be baked separately in a greased, covered casserole dish at 325°F for 30-45 minutes, then baked an additional 15 minutes uncovered to crisp up the top.

Clean and rinse turkey thoroughly. Pat inside of turkey dry with paper towels. Be sure to remove giblet bag from neck part of turkey.

Lightly salt turkey cavity. Pack body cavity loosely with some of the stuffing and secure by placing a heel of bread against stuffing, crust part of heel on outside. Overlap skin of turkey and pierce double layer of skin with skewers alternating skewers; one skewer right to left and next skewer left to right using as many as necessary to secure stuffing. Pack neck cavity loosely with remaining stuffing. Fold neck skin under body of turkey and fasten it with a skewer.

In a small saucepan, melt remaining 1/2 cup butter. Spread butter all over turkey and generously sprinkle with salt and pepper.

Place turkey in roasting pan with 1 cup chicken broth in bottom of pan. Roast at 325°F until golden brown and crispy. Baste generously with butter every 20 minutes to 1/2 hour with butter. Follow time table on the turkey package.

Turkey will be done when the meat registers at least 185°F on a meat thermometer and the stuffing inside reaches at least 165°F. Remove from oven and carefully transfer whole bird to a carving board or serving platter and cover loosely with aluminum foil to keep warm. Let rest for 20-30 minutes while you make the gravy.

Skim fat from roasting pan juices. Scrape pan to loosen brown bits from the bottom and sides, then strain juice into 2 cup measure. Add chicken broth to make 2 cups of liquid. Pour into a small saucepan and bring to a boil. Add remaining cream of chicken soup and whisk together until well blended. Taste and adjust seasonings.

In a small bowl, whisk together flour and water until smooth with no lumps. Slowly pour flour mixture in a fine stream into the boiling liquid, whisking vigorously and making sure gravy is smooth. The gravy will begin to thicken. Keep adding flour mixture until gravy is of desired consistency, then let boil for 2 additional minutes. Season with salt and pepper to taste.

Uncover turkey and either carve in the kitchen before serving or carve at the table. Serve immediately with gravy and extra stuffing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens