Turkey with 7-Grain Bread and Squash Stuffing
Butternut squash, kale and smoke-flavored almonds are combined with 7-grain bread cubes for the stuffing used in this delicious, holiday bird.
10 slices multi-grain bread, cut into 1/2-inch cubes
1/3 cup butter
1 cup chopped onion
1 cup chopped celery
4 cups chopped fresh kale
1 1/2 pounds peeled butternut squash, seeded, cubed
2 tablespoons finely chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup chopped smoke-flavored almonds
1 (14.5-ounce) can chicken broth
1 (16-pound) Butterball® Fresh or Frozen Whole Turkey, thawed if frozen
Non-stick cooking spray
- Preheat oven to 350°F (175°C).
- Spread bread cubes on bottom of large shallow baking pan. Bake 30 minutes, or until lightly browned and dried, stirring occasionally.
- Melt butter in large skillet on medium heat. Add onion and celery. Cook and stir 5 minutes, or until crisp-tender. Stir in kale and squash. Cover; cook 6 minutes, or until kale wilts, stirring occasionally. Stir in sage, salt and pepper.
- Combine bread cubes and vegetable mixture, almonds and broth in large bowl.
- Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
- Drain juices from turkey; pat dry with paper towels.
- Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity completely with stuffing.
- Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray.
- Bake 4 to 4 1/2 hours, or until meat thermometer reaches 165°F (73.8°C) when inserted in center of stuffing and 180°F (82.2°C) when inserted in deepest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2 1/2 hours to prevent overcooking of breast.
- Let stand 15 minutes before removing stuffing and carving.
Makes 16 servings.
Recipe and photograph courtesy of Butterball, LLC.