| | Turkey with Challah Stuffing one 10-12 pound turkey
2 large onions, sliced
2 stalks celery, sliced
1 cup of water 1/2 teaspoon of salt
Stuffing:
4 cups cubed challah
1/4 cup oil or margarine
2 stalks celery, finely diced
1 onion, finely diced
1 cup canned mushrooms, drained and finely diced
2 eggs, beaten
1 teaspoon of salt
1/8 teaspoon of pepper |
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Basting:
3/4 cup oil
1 Tbsp. paprika
salt and pepper to taste
Turkey:
Rinse turkey and pat dry. Place sliced onions and celery on bottom of roasting pan. Add water and salt, then place a rack over vegetables. Stuffing:
Soak challah in hot water until soft, squeeze out water. Heat margarine in skillet. Sauté vegetables for about 5 minutes. Mix challah and vegetables. Add beaten eggs and spices. Mix well. Stuff into turkey. Bake extra stuffing in greased dish along with turkey, basting with drippings. Basting:
Place turkey, breast side down, on rack in roasting pan. Bake at 325ºF. oven for about 30 minutes per pound. Turn over every 45 minutes, basting each time. Basting with the oil and spice mixture helps to ensure the turkey will be evenly browned. |
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