Sherry’s Thanksgiving Turkey Recipe
November 8th, 2009 Posted in Uncategorized
First of all, if you don’t have a problem with salt intake, try marinading your turkey in Williams-Sonoma Turkey Brine overnight before stuffing your turkey. This ensures a moist, succulent turkey for your holiday table. Follow the directions on the jar.
- 8 tablespoons of butter
- 1 cup chopped onion
- 2 cups chopped celery
- 12 cups Mrs. Cubbison’s Herb Seasoned cube stuffing (or whatever is available)
- 2 teaspoons of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon rosemary leaves
- 1/2 teaspoon tarragon leaves
- 1/2 teaspoon dried marjoram leaves
- 1 cup canned chicken broth or more
- 1/2 cup raisins
- 1/4 – 1/2 cup walnut pieces
- 1 Granny Smith or Pippin apple diced
- Melt butter in skillet and saute’ onion and celery until tender.
- Add to rest of ingredients in large bowl and toss with a fork until well combined.
- Add additional chicken broth or water if needed to make stuffing moist but not sopping wet.
- Put in container and heat until hot. Remove cover last 15 minutes for crusty topping.
- Make sure to have either home-made or canned cranberry sauce for your table.
Most cookbooks these days suggest that you cook the dressing in a separate container for health reasons, but that is up to your discretion.
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Tags: herbed stuffing, paso robles, Paso Robles homes, Sherry Lee Cox, Thanksgiving, Thanksgiving dinner, turkey recipe