Thanksgiving Turkey with Stuffing recipe (Microwave)
Preheat the oven to 400° F. Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside. Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 min.
Toss the onion, celery and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a microwave bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Heat the stuffing in a microwave on high power for 6 min.
Rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350° F and cook for another 60 to 75 min.
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