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Southwestern Turkey And Stuffing
Ingredients:
1 20 pound turkey
=== STUFFING ===
2 pounds bread cubes toasted
3 cups chopped celery
1 cup chopped onions
1/4 cup pine nuts
4 Anaheim chilies (optional), minced
2 cups Masa (Quaker Oats fine corn flour)
4 cups fat-free reduced-sodium chicken stock
1/4 cup chopped fresh basil
1/4 cup chopped fresh sage
1/4 cup chopped fresh cilantro
Yield:
2
Method:
Combine bread cubes with celery, onions, pine nuts, chilies, Masa, chicken stock and herbs.
Clean, season and stuff turkey. Preheat the oven to 325 degrees. Roast turkey 5 hours, basting with pan juices every hour, until a cooking thermometer registers 180 degrees in the thigh, or 170 degrees in the breast.
Remove turkey from the oven and keep warm on a heated platter. Let it rest at least 20 minutes before carving.
This recipe yields 20 servings. Serving size: 1/20 of recipe.
Exchanges Per Serving: 2 1/2 Starch, 5 Lean Meat.
Nutrition Facts: Calories - 479; Calories From Fat - 153; Total Fat - 17g; Saturated Fat - 5g; Cholesterol - 114mg; Sodium - 452mg; Total Carbohydrate - 34g; Dietary Fiber - 3g; Sugars - 3g; Protein - 46g; (Optional ingredient not included).