This recipe was cited by my Mom as "the best turkey I've ever had". It's also the most-requested
item when my team at work has a potluck (3 for 3 so far...). I hope it brings as much joy to you and
your family and friends!
Ingredients:
- 1 Turkey (adjust the size to the group being served)
- 2 Large roasting pans (1 for turkey, 1 for extra stuffing)
- 2 Loaves rye bread
- 1 Bunch of celery
- 1 Sweet onion (large)
- 1 Red onion (medium-large)
- 2 Cans sliced water chestnuts
- 2 Red peppers
- 1 Green onion
- Minced garlic (to taste)
- Garlic salt (to taste)
- Poultry seasoning (to taste)
- Sea salt (2 teaspoons)
- Ground black pepper (2 teaspoons)
- Italian seasoning (to taste)
- Butter
- Tinfoil
- 3 Containers of chicken/turkey stock
- 2 Cups of water
- Large mixing bowl
- Frying pan
Directions:
- Start drying rye bread 2 days before making stuffing.
- After bread dries, rip bread into small pieces.
- Put bread pieces into a mixing bowl.
- Dice celery and add to the bowl along with water chestnuts.
- Cut up onions and peppers and put into the frying pan with minced garlic.
- Add butter.
- Fry onions, peppers, and garlic to caramelize the onions.
- Add caramelized veggies to the stuffing mix.
- Add poultry seasoning, Italian seasoning to mix.
- Add 2 containers of chicken stock to the stuffing mix.
- Mix ingredients until thoroughly comingled.
- Remove neck and giblets from turkey (if you have them). Cook if you want - I throw them out.
- Put turkey in roasting pan.
- Stuff turkey with stuffing.
- Rub butter on the outside of the turkey.
- Sprinkle sea salt and cracked black pepper on the outside of the turkey.
- Empty the remaining container of chicken stock into the roasting pan, along with 2 cups of water.
- Cover roasting pan with tin foil.
- Put leftover stuffing into the second roasting pan, cover with tin foil.
- Cook for 15 minutes per pound of turkey at 350 F.
- Remove tin foil and continue to cook for an additional 45 minutes at 425 - this will crisp up the skin of the turkey.
- Put additional stuffing in the oven during this time.
- Allow turkey to rest for 15-20 minutes, carve, serve, and enjoy!
