If you are looking for a new way to do turkey and stuffing, here is a recipe for you. This old-time recipe has a stuffing that combines cornbread, apricots, and pecans. Probably no one among your family and friends has served stuffing quite like this one. Give it a try. Impress your family and friends.
This turkey and stuffing recipe is from a November 1975 issue of “The Workbasket” Magazine.
Apricot Cornbread Stuffing
- 1 cup butter or margarine
- 1 1/2 cups chopped onion
- 2 cups chopped celery
- Salt and Pepper
- 1 can (30 oz) apricot halves
- 1 can (6 oz) pecans, toasted
- water (about 1/3 cup)
- 1 recipe cooked cornbread, crumbled
- 12 to 14 lb turkey
- melted butter or margarine
- 1/4 cup turkey drippings
- 1/4 cup flour
- 1 1/2 cups chicken broth
- crisp parsley
On day before serving or same day, melt butter or margarine in a large skillet; add onion and celery and saute until celery is tender and onion is golden brown. Stir in 1 1/2 teaspoons salt and 1/4 teaspoon pepper. (Refrigerate if making a day ahead.) Dice drained apricots (save 1/2 cup syrup for gravy) and chop pecans; place in very large bowl with onion mixture and cornbread. Toss lightly until combined. Gradually add water until stuffing is moistened.
Lightly pack stuffing into neck and body cavities of turkey; fasten opening with heavy thread or poultry pins. (Bake any unused stuffing in a casserole dish that has been greased. Bake covered.) Brush turkey with the melted butter. Bake at 325 degrees for 4 to 4 1/2 hours or until done. (meat thermometer inserted in thickest part of turkey should read 185 degrees) Bake turkey occasionally with the drippings as it bakes. All turkey to cool 20 minutes before slicing.
You can make the following gravy to serve with the turkey. Pour off all but 1/4 cup of the drippings from the roasting pan. Blend in flour. Gradually stir in 1/2 cup reserved apricot syrup and chicken broth. Bring mixture to a boil, stirring constantly. Boil for 1 minute. Strain gravy and season to taste with salt and pepper. Place turkey on serving platter, surround with parsley leaves. Garnish with dried apricots, if desired.
Note: I like to sprinkle some poultry seasoning on my turkey before brushing with butter.
Grandma Linda has a large collection on vintage recipes. She enjoys sharing them on her blog at http://grandmasvintagerecipes.blogspot.com