ok will try to fill requests as much to my ablity as possible so just let me know what u want i have soups more desserts pumpkin mostly and have a wonderful day gypsy 1 loaf (12 ounces) Italian or French bread, cut into 1/2-inch cubes 2 tablespoons margarine 1-1/2 cups chopped onions 1-1/2 cups chopped celery 2 teaspoons poultry seasoning 1 teaspoon dried thyme leaves 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup coarsely chopped fresh cranberries 1 tablespoon sugar 3/4 cup fat-free reduced-sodium chicken broth 1 turkey (8 to 10 pounds) Instructions: 1. Preheat oven to 375°F. Arrange bread on two 15X10-inch jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F. 2. Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes or until vegetables are tender; remove from heat. Add bread cubes, poultry seasoning, thyme, rosemary, salt and pepper; mix well. Combine cranberries and sugar in small bowl; mix well. Add to bread mixture; toss well. Drizzle chicken broth evenly over mixture; toss well. 3. Remove giblets from turkey. Rinse turkey and cavity in cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing. Place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time. 4. Spray roasting pan with nonstick cooking spray. Place turkey, breast side up, on rack in roasting pan. Bake 3 hours or until thermometer inserted in thickest part of thigh registers 185°F and juices run clear. 5. Transfer turkey to serving platter. Cover loosely with foil; let stand 20 minutes. Place covered casserole of stuffing in oven; increase temperature to 375°F. Bake 25 to 30 minutes or until hot. 6. Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing. Garnish with fresh rosemary sprigs, if desired. |