Turkey with Challah Stuffing

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B'nai Emet -> Departments -> Women's League -> Recipes -> General

Turkey with Challah Stuffing

Ingredients for turkey:

1 10-12 pound turkey
2 large onions, sliced
2 stalks celery, sliced
1 c. water
½ t. salt

Ingredients for stuffing:
1 lb. challah, dried out (leave out overnight)
¼ c. oil
2 stalks celery, finely diced
1 onion, finely diced
6 oz. mushrooms, finely diced
2 eggs
Salt and pepper
½ t. dried basil
½ t. dried oregano
¼ t. dried garlic powder
Fresh parsley, finely minced

Basting liquid:
¾ c. oil
1 T. paprika
Salt and pepper

Clean turkey, and pat dry.  Place sliced onions and celery in bottom of roasting pan.  Add water and salt, then place a rack in the pan. 

To assemble stuffing, saute vegetables in oil about 5 minutes.  Add cubed challah, beaten eggs and seasonings.  Mix well.  Stuff loosely into turkey cavity.  Bake additional stuffing in greased pan at 325 for 30-40 minutes.

Place turkey in prepared roasting pan, and tent with aluminum foil.  Bake at 325 degrees for about 30 minutes per pound.  Baste with oil/spice mixture to ensure even browning.  Remove foil for last 15 minutes for browner skin.

Up ] Blintz Loaf ] Cranberry Rugelach ] Chatzilim (Eggplant) ] Noodle Souffle ] Brisket with Portobello Mushrooms and Dried Cranberries ] Carrots Marrakesh ] Cheese Lox Brunch Casserole ] Israeli Chicken Stuffed with Oranges ] Israeli Salad ] Layered Vegetable Kugel ] Lemon Poppy Seed Pound Cake ] Milk and Honey Cheesecake ] Mushroom and Barley Soup ] Sesame Vegetables in Pita ] Shakshooka ] Tabouli ] [ Turkey with Challah Stuffing ] Vegetarian Chopped Liver (12/2001) ]
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