Roast Turkey with Artichoke Stuffing
3 hrs Serves 12 Add some more fun this holiday season with this Roast Turkey with Artichoke Stuffing recipe. A new and unique way to give that turkey more flavor! #STARFineFoods Ingredients: 1 cup STAR Extra Virgin Olive Oil 1 large onion, peeled and diced 6 ribs celery, sliced 3 (6 oz.) packages stuffing mix for turkey (such as Stove Top) 1 quart chicken broth 2 (6.5 oz.) jars Cara Mia Artichoke Hearts in Water, drained and roughly chopped salt and pepper 1 (12- to 14-lb.) turkey, rinsed inside and out and patted dry Instructions:Preheat oven to 325ºF.
In large skillet, sauté onion and celery in 1/2 cup olive oil until tender, about 5 minutes, stirring often. Add stuffing mix and toss until mixed.
Bring broth to a boil and pour over stuffing, tossing to moisten evenly. Fold in artichoke hearts. Season to taste with salt and pepper.
Season inside and outside of turkey with salt and pepper to taste. Loosely spoon stuffing into body and neck cavities. Truss turkey and place, breast-side up, on rack of roasting pan. Brush turkey liberally with some of remaining oil. Roast 2 1/2 to 3 hours or until meat thermometer reads 180ºF when inserted into meaty portion of thigh (stuffing should read 165ºF), brushing every 30 minutes with additional oil.
Bake remaining stuffing in oiled baking dish, covered with foil, during last 30 minutes of turkey roasting time.
Ingredients
- 1 cup STAR Extra Virgin Olive Oil
- 1 large onion, peeled and diced
- 6 ribs celery, sliced
- 3 (6 oz.) packages stuffing mix for turkey (such as Stove Top)
- 1 quart chicken broth
- 2 (6.5 oz.) jars Cara Mia Artichoke Hearts in Water, drained and roughly chopped
- salt and pepper
- 1 (12- to 14-lb.) turkey, rinsed inside and out and patted dry
Instructions
Preheat oven to 325ºF.
In large skillet, sauté onion and celery in 1/2 cup olive oil until tender, about 5 minutes, stirring often. Add stuffing mix and toss until mixed.
Bring broth to a boil and pour over stuffing, tossing to moisten evenly. Fold in artichoke hearts. Season to taste with salt and pepper.
Season inside and outside of turkey with salt and pepper to taste. Loosely spoon stuffing into body and neck cavities. Truss turkey and place, breast-side up, on rack of roasting pan. Brush turkey liberally with some of remaining oil. Roast 2 1/2 to 3 hours or until meat thermometer reads 180ºF when inserted into meaty portion of thigh (stuffing should read 165ºF), brushing every 30 minutes with additional oil.
Bake remaining stuffing in oiled baking dish, covered with foil, during last 30 minutes of turkey roasting time.
Preheat oven to 325ºF.
In large skillet, sauté onion and celery in 1/2 cup olive oil until tender, about 5 minutes, stirring often. Add stuffing mix and toss until mixed.
Bring broth to a boil and pour over stuffing, tossing to moisten evenly. Fold in artichoke hearts. Season to taste with salt and pepper.
Season inside and outside of turkey with salt and pepper to taste. Loosely spoon stuffing into body and neck cavities. Truss turkey and place, breast-side up, on rack of roasting pan. Brush turkey liberally with some of remaining oil. Roast 2 1/2 to 3 hours or until meat thermometer reads 180ºF when inserted into meaty portion of thigh (stuffing should read 165ºF), brushing every 30 minutes with additional oil.
Bake remaining stuffing in oiled baking dish, covered with foil, during last 30 minutes of turkey roasting time.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Serves: 12
