1. You can make your stuffing on the side! Place prepared stuffing in a buttered pan and cook for 45 minutes in a 350°F oven until browned and crunchy. Baste with turkey drippings every 15 minutes for added flavour. 2. You can change up your stuffing and make it your own! Here are three alternative combinations for you to try - substitute these ingredients instead of the apricots and pecans: Dried prunes and slivered almonds Dried figs and walnuts Dried cherries and hazelnuts
- Make sure the turkey is thawed and giblets and neck have been removed.
- Preheat your oven to 350°F.
- Pat the bird dry with paper towels.
- Rub the turkey with olive oil, inside and out.
- Combine all spices to make a rub. Sprinkle generously onto the bird, inside and out.
- Stuff the turkey, loosely, with stuffing mixture.
- Place the bird into your roasting pan. Add wine and broth.
- Roast the turkey for 4 – 4 ½ hours, until the juices run clear and an instant thermometer reads 170°F in the breast, 180°F in the thigh and the stuffing reaches 165°F.
- Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.
Spread the bread cubes out on a baking tray and place in your oven overnight to dry out.
- Place in a large bowl.
- Heat olive oil in a frying pan over medium heat.
- Add onions and celery and sauté until soft, about 5 minutes.
- Sprinkle broth over bread to moisten.
- Add onion and celery mixture.
- Add oats, apricots and dried herbs.
- Season with salt and pepper.
- Mix well and proceed to stuff your bird.